The world's shellfish are under threat as our oceans become more acidic

Freshly-opened oysters from the Bassin d'Arcachon are displayed by an oyster farmer in Andernos-les-Bains near Bordeaux, south-western France, December 19, 2012 ahead of the Christmas and New Year holiday season.  REUTERS/Regis Duvignau (FRANCE - Tags: AGRICULTURE FOOD) - PM1E8CJ1CM101

The ocean has become up to 30% more acidic in the last 200 years. Image: REUTERS/Regis Duvignau

Susan Fitzer
Research fellow Environmental Management, Institute of Aquaculture, , University of Stirling
Our Impact
The Big Picture
Explore and monitor how Ocean is affecting economies, industries and global issues
A hand holding a looking glass by a lake
Crowdsource Innovation
Get involved with our crowdsourced digital platform to deliver impact at scale
Stay up to date:


Image: Statista
Have you read?
Don't miss any update on this topic

Create a free account and access your personalized content collection with our latest publications and analyses.

Sign up for free

License and Republishing

World Economic Forum articles may be republished in accordance with the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International Public License, and in accordance with our Terms of Use.

The views expressed in this article are those of the author alone and not the World Economic Forum.

Related topics:
OceanAdvanced MaterialsUnited KingdomClimate ChangeAustraliaChemical and Advanced MaterialsFuture of the Environment
World Economic Forum logo
Global Agenda

The Agenda Weekly

A weekly update of the most important issues driving the global agenda

Subscribe today

You can unsubscribe at any time using the link in our emails. For more details, review our privacy policy.

The ocean is our best chance to survive climate change

Peter Thomson

December 8, 2023


About Us



Partners & Members

  • Join Us

Language Editions

Privacy Policy & Terms of Service

© 2023 World Economic Forum