Health & Science

A worrisome population decline in the seas; How to run faster and longer; The charity of the poor; Busy really is better

A worrisome population decline in the seas

Phytoplankton, the floating, microscopic algae that serve as the fuel on which the marine food chain runs, are in steep decline, new research shows. The culprit: warming seas, most likely caused by global climate change. Researchers at Canada’s Dalhousie University analyzed a century’s worth of records and satellite imagery, which can track concentrations of chlorophyll, the green pigment that phytoplankton use in photosynthesis. The results suggest that phytoplankton populations worldwide have dropped 1 percent a year since 1900, and 40 percent overall since 1950—a “shocking” decline, marine scientist and lead author Daniel Boyce tells the Los Angeles Times. The temperature of the oceans is rising, and in warmer water, there is less movement of rich nutrients from deep in the sea to the surface, making it less hospitable to the growth of phytoplankton. Everything in the ocean either eats phytoplankton or eats what eats them, so their dwindling means less food for fish—and fewer fish for people to eat. “The rest of the food web would basically contract,” says co-author Boris Worm. If that weren’t bad enough, phytoplankton also help capture carbon dioxide from the atmosphere and generate as much oxygen as all the trees and plants on land. As the numbers of phytoplankton decline, more CO2 stays airborne, warming the world further and wiping out even more phytoplankton. “It will be one of the biggest biological changes in recent times,” Worm says, “simply because of its scale.”

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up