The world’s seafood supply could be in jeopardy. Why? Ocean acidification. It’s the process in which the pH level in seawater is lowered through the absorption of carbon dioxide (CO2) from the atmosphere. Changes to the ocean’s water chemistry can have extensive effects on sea life and their habitats, potentially killing the entire seafood chain. CCTV’s Cui Lingnan reports.
To discuss the impact of ocean acidification, CCTV’s Anand Naidoo sits down with Dr. Todd Capson, Science and Policy Advisor at the Sustainable Fisheries Partnership.