By Kurt Cobb, Resource Insights
The idea of runaway ocean acidification has now joined the idea of runaway global warming as a threat so large that it stands almost co-equal in its danger. Part of the problem with ocean acidification is that geoengineering schemes for lowering Earth's temperature by reducing the sunlight that reaches the Earth's surface won't affect ocean acidification.
By Nicola Jones, Yale Environment 360
Researchers are finding that kelp, eelgrass, and other vegetation can effectively absorb CO2 and reduce acidity in the ocean. Growing these plants in local waters, scientists say, could help mitigate the damaging impacts of acidification on marine life.
By Ove Hoegh-Guldberg, The Conversation
This week, scientists registered their concern that super-warm conditions are building to a point where corals are severely threatened across the tropical Indian, Pacific and Atlantic oceans.
By Elizabeth Grossman, Ensia
Barely longer than your thumb, weighing under an ounce and nearly translucent, delicate crustaceans known as krill are vital to ocean ecosystems around the world.
By Tim Radford, OurWorld
Pink salmon — the smallest and most abundant of the Pacific salmon species, and a supper table mainstay in many parts of the world — may be swimming towards trouble.
By Chris Martenson, Peak Prosperity
The other disheartening part of the story of the environment concerns the things we put back into it and the impact they have on the ecosystems that support all of life, ours included.
By Resilience.org Staff, Resilience.org
•New Study Predicts Year Your City's Climate Will Change •STUDY: Media Sowed Doubt In Coverage Of UN Climate Report •Plan to use financial markets to halt climate change is ‘doomed’ •Are There Any Major World Financial Institutions That Don’t Want To Act On Climate? •Rate of ocean acidification due to carbon emissions is at highest for 300m years
By Carol Smith, OurWorld 2.0
A three-year assessment from a team of international scientists will detail how the phenomenon dubbed “climate change’s evil twin” is shaping up to be a global problem. The rapid acidification of the Arctic Ocean will have widespread impacts to be felt for “tens of thousands of years” even if we stop emissions now, say the scientists.
By Resilience.org Staff, Resilience.org
•Water increasingly crucial in energy policies, experts say •Acidification: the latest unknown for stressed Arctic ecosystem •Rivers Carry Away Waste Heat Form Power Plants at a Cost to the Environment •Safe drinking water disappearing fast in Bangladesh •Land O' Lakes: Melting Glaciers Transform Alpine Landscape •Our Earth Hangout: Clean Water for All
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
“We’ve had so many people come up to us and say, ‘I heard you’re closing,’” says Terry Sawyer, co-owner of Hog Island Oyster Co. “There’s just a lot of misunderstanding about what’s going on.” Despite the rumors, Hog Island is alive and kicking, celebrating its 30th anniversary this year. With more than 100 employees, a thriving Tomales Bay oyster farm, two restaurants and a café, and additional projects in the works, Terry and his partner John Finger have turned what was once a modest dream into a Bay Area institution. But despite the farm’s success, Terry is worried about the oyster’s future, as are many farmers, marine biologists, ecologists, and bivalve lovers.