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Climate, environmental change puts 90 per cent of world s marine food at risk, says study

Climate, environmental change puts 90 per cent of world s marine food at risk, says study
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United statesRepublic ofPacific oceanLing caoChina xiamen universityStockholm resilience centreNature sustainabilityRebecca shortXiamen university

Research shows climate, environmental change puts 90% of world s marine food at risk

Study published in the Nature Sustainability journal says not enough is being done to adapt to growing environmental risks

United statesRepublic ofLing caoPacific oceanChina xiamen universityStockholm resilience centreLog increate freeNature sustainabilityRebecca shortXiamen university

Climate, environmental change puts 90% of world s marine food at risk -study

More than 90% of the world's marine food supplies are at risk from environmental changes such as rising temperatures and pollution, with top producers like China, Norway and the United States facing the biggest threat, new research showed on Monday.

Republic ofUnited statesRobert birselDavid stanwayLing caoPacific oceanChina xiamen universityStockholm resilience centreThomson reuters trust principlesNature sustainabilityRebecca shortXiamen universityThomson reuters trust

More than 90% of global aquatic food production faces substantial risk from environmental change, finds new research

Although central to diets, aquatic foods vulnerability to environmental change has been vastly understudied, with the US and producers in Asia most at risk.

United kingdomUnited statesCity ofJaanus jagomDonna bowaterMax troellMatthew staffordLing caoEnvironment at stanford universityCenter on food securityMarchmont communicationsStockholm resilience centre at universityStockholm resilience centreOcean solutionsLatin americaNature sustainability

New research finds that more than 90% of glob

Many of the world’s largest aquatic food producers are highly vulnerable to human-induced environmental change, with some of the highest-risk countries in Asia, Latin America and Africa demonstrating the lowest capacity for adaptation, a landmark study has shown.

United statesBen halpernLing caoSanta barbaraStockholm resilience centreNational centerLatin americaEcological analysisNature sustainabilityBlue foodsHuman induced environmentalBlue food assessmentState key laboratoryMarine environmental scienceRebecca shortStockholm resilience

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