A study by UBC scientists reveals our global seafood supply is in a heap of trouble.
High Carbon Dioxide emissions are expected to shrink the size of your seafood portion at the dinner table in the not-too-distant future.
UBC Professor and marine researcher William Cheung says those CO2 levels translate into increased acid levels in our waters.
“Because fishing basically relies on the health and sustainability of these animals…so now, with the changing oceans, their distributions will be impacted, and so there will also be a direct impact on fisheries.”
“Setting emission reduction limits, also doing our part to reduce energy use. Also, we know that by ensuring sustainable fisheries; by managing our ecosystem and by managing our fish stock grounds, we can actually help our fish stocks and fisheries adapt some of these changes.”
Cheung says it’s important to reduce carbon emissions and to buy the seafood you consume from sustainable sources.