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 E-Mail Credit: © Aileen Devlin/Virginia Sea Grant. The excess carbon dioxide responsible for global warming also increases the acidity of seawater, challenging the growth and survival of oysters and other shellfish. A team led by researchers at William & Mary s Virginia Institute of Marine Science is now helping oyster growers and restoration specialists better manage their future responses to acidification in the Chesapeake Bay. The team, funded by the NOAA Ocean Acidification Program, is led by VIMS researchers Marjy Friedrichs and Emily Rivest, along with David Wrathall of Oregon State University. Other team members include Mark Brush, Pierre St-Laurent, and Karen Hudson of VIMS, Aaron Bever of Anchor QEA, and Bruce Vogt of NOAA s Chesapeake Bay Office. The team calls their project STAR, for Shellfish Thresholds and Aquaculture Resilience.

Chesapeake bayUnited statesOregon state universityEmily rivestKaren hudsonAaron beverBruce vogtErica ombresDavid wrathallOcean acidification program managerWilliam mary virginia institute of marine scienceChesapeake bay officeOcean acidification programVirginia instituteMarine scienceAcidification program