Three scientists explain what they’re learning about the ocean’s changing conditions. These discoveries will contribute to the sustainable management and conservation of marine resources, helping to secure food for current and future generations.
September 21, 2017
The oceans provide one-quarter of the world’s dietary protein, yet we have little understanding of how changes in ocean temperatures and chemistry will impact ocean life—from microbes to coral reefs to commercial fish stocks—and threaten food security.
Research by ocean scientists at the Center for Climate and Life builds understanding of how marine ecosystems, productivity, and genetic diversity will respond to climate change. In this video, Lamont-Doherty Earth Observatory’s Hugh Ducklow, Sonya Dyhrman, and Bärbel Hönisch explain what they’re learning about the ocean’s changing conditions. Their discoveries will contribute to the sustainable management and conservation of marine resources, and help to ensure sufficient and nutritious food for present and future generations.
Visit the Center for Climate and Life website to learn more about the Center’s mission to understand how climate change impacts life’s essential resources—food, water, and shelter—and to develop sustainable energy resources.