Evaluating the Impact of Ocean Acidification on Seafood – a Global Approach

The quality of human life and food security are closely linked to the health of the ocean and the many goods and services it provides. However, the ocean is under cumulative stress from various human-driven pressures, leading to eutrophication, deoxygenation, loss of genetic biodiversity, contamination with emerging pollutants (e.g., microplastics and pesticides), and climate change (warming and ocean acidification). The effects of multiple ocean stressors and their interplay on marine life and ecosystems remain poorly understood. This underscores the urgent need for innovative science to resolve the complexity of the interplay of stressors and the resulting impacts. This paper reports findings from the Coordinated Research Project CRP K41018, a five-year program framed by the IAEA. The project was explicitly designed to advance Member States’ understanding of both quantitative and qualitative impacts of ocean acidification on key economically relevant seafood species across different world regions. Furthermore, based on different sensitivity baselines across species, it aimed at exploring adaptation pathways for aquaculture and food industries. As a result, Member States would have improved their comprehension of resilience building in specific local contexts (e.g., types of environments, geographical parameters, human dimension). In this context, it is essential to look for ocean solutions to mitigate adverse impacts on seafood and support adaptation strategies based on nature that can counteract stressors. It is concluded that there is great synergy in planning integrated mitigation and adaptation strategies to multiple stressors in marine ecosystems.