OCEANS’ BLUE CARBON SINKS
AND HUMAN WELLBEING
Aquatic ecosystems provide services that contribute to human welfare, both directly and
indirectly. These may be recognized by their direct benefits, such as sources of employ­
ment, income and food security, tourism, scientific research and mineral extraction; by
their indirect benefits, such as climate regulation and transportation; and by their intrin­
sic value, such as the conservation of biodiversity and social identities and their continu­
ation to support future generations (Kay and Alder, 2005).
It is estimated, that the average annual value of services from as resources come under greater pressure, and availability and
the world’s coastal ecosystems exceeds US$25,000 billion per access to, for example, fish supplies will become an increasingly
year (Martínez et al., 2007). Hence, the coastal zone is of major critical development issue (Cochrane et al., 2009; FAO, 2008).
economic importance today much as it has been throughout
human history. IMPACTS TO FOOD SECURITY THROUGH
THE OCEANS AND COASTS
Climate change is projected to impact across ecosystems, societ- The climate change induced alterations which the oceans will
ies and economies, increasing pressures on all livelihoods and experience, including increasing temperatures, acidification and
food supplies, including those in the fisheries and aquaculture changes in currents will ultimately affect fisheries and aquacul-
sector. Maintenance of food quality will have a more pivotal role ture. Fish distributions are predicted to change, and already we
Fish catch
Fish catch
Fish catch
Tonnes per Tonnes per
Tonnes per
square kilometresquare kilometre
square kilometre
5 and mor
5 and more
e
5 and more
3 t
3 to 5
o 5
3 to 5
1 t1 to 3o 3
1 to 3
0.5 t0.5 to 1o 1
0.5 to 1
0.25 t0.25 to 0.5o 0.5
0.25 to 0.5
0.2 t0.2 to 0.25o 0.25
0.2 to 0.25
Figure 20: The worlds most produc-
tive fishing grounds are confined to
major hotspots in around 7.5% of
the ocean surface, where over half
Sources: based on Alhenius, H., 2008; FAO, 2008. of the fish are caught.
Sources: based on Alhenius, H., 2008; FAO, 2008
Sources: based on Ahlenius, H., 2008; FAO, 2008.
.
47
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