Global Study: Ocean Acidification from CO2 Emissions Threatens Seafood Supply and Food Security

A five-year international study led by the International Atomic Energy Agency (IAEA) has produced the first comprehensive global assessment of how ocean acidification is affecting commercially important seafood species. Researchers from 14 countries across five continents followed a shared scientific protocol to measure how rising CO2 levels alter ocean chemistry and impact the growth, survival, and quality of oysters, mussels, shrimp, and fish. The findings provide direct evidence that acidifying waters are already creating difficult conditions for marine life that billions of people depend on for protein and income. The project also strengthened national research capacity by establishing specialized ocean acidification labs in Turkiye and Cuba, adding monitoring stations in Argentina, and training over 30 early-career scientists. Several countries have already used the data to shape environmental policy, including Ecuador which incorporated ocean acidification provisions into its National Environmental Law. The study highlights a clear feedback loop between carbon emissions, ocean chemistry changes, and real economic consequences for fisheries and coastal communities. For carbon market participants and climate policy professionals, this research underscores that the cost of inaction on emissions extends beyond atmospheric warming to direct impacts on marine ecosystems and food supply chains. The standardized methodology also offers a replicable model for linking scientific monitoring to policy action, which could inform how carbon offset projects account for ocean-based co-benefits or risks.