Oceans have always done us a favor, absorbing carbon dioxide in the atmosphere. But now rising greenhouse gases are warming the ocean and changing its chemistry. All of this is putting marine species and ecosystems at risk, threatening food security and the livelihoods of people along its shores. In this episode of Unfold, we’ll take a deep dive into the ocean to examine the effects of climate change.
Even in the most unusual of times, the importance of research remains.
Four UC Davis students in the marine sciences recount the very different ways in which their research has been affected by the pandemic and how they are cautiously resuming critical and time-sensitive fieldwork under unique circumstances.
Ocean acidification is bad news for shellfish, as it makes it harder for them to form their calcium-based shells. But climate change could also have multiple other impacts that make California bays less hospitable to shelled organisms like oysters, which are a key part of the food web.
An important focus for Ted Grosholz involves the ecology and potential for restoration of native Olympia oysters Ostreola conchaphila (previously Ostrea lurida) in western estuaries. Estuaries in California have been heavily impacted by human activities that have resulted in substantial loss of habitat, invasion by non-native species, inputs of sediments and contaminants and other stressors that have resulted in substantial declines in ecosystem function.
Amid efforts to restore native oyster populations on the West Coast, how are oysters expected to fare under climate change in the decades and centuries to come? Not too badly, according to a study from the University of California, Davis. But there’s a big “if” involved.
