(Santa Barbara, Calif.) In the 2013 Ocean Health Index (OHI) an annual assessment of ocean health lead by Ben Halpern, a research associate at UC Santa Barbara's National Center for Ecological Analysis and Synthesis (NCEAS) and professor at the Bren School of Environmental Science & Management scientists point to food provision as the factor that continues to require serious attention.
The OHI defines a healthy ocean as one that sustainably delivers a range of benefits to people now and in the future based on 10 diverse public goals. The 2013 score of 65 out of 100 demonstrates the ongoing need for more effective management of this precious resource.
"I'm encouraged because people, organizations and governments are paying attention to the Ocean Health Index and what they can learn from it," Halpern said. "Not only has the OHI been adopted as an indicator to gauge how well countries are meeting their biodiversity conservation targets, but it is beginning to inform the United Nations World Ocean Assessment and was named by the World Economic Forum as one of two endorsed tools for helping achieve sustainable oceans."
Goal scores out of a possible 100 for categories that make up the OHI ranged from a low of 31 for natural products to a high of 95 for artisanal fishing opportunities. Other categories include food provision (33), carbon storage (74), coastal protection (69), coastal livelihoods and economies (82), tourism and recreation (39), sense of place (60), clean waters (78) and biodiversity (85).
With a score of only 33 out of 100, food production from wild harvest and mariculture (cultivation of marine organisms in the open ocean) was the second-lowest-scoring goal and one of the most important resources from the sea for people around the world. A score of 100 is given for wild-caught fisheries if the biomass of landed stocks at sea is within 5 percent of a buffered amount below the biomass that can deliver maximum susta
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University of California - Santa Barbara