Growing up at the mouth of the Lynnhaven River in Virginia, where the river meets the Chesapeake Bay and the bay meets the ocean, I can’t tell you how many mornings I woke up and looked out my window to see neighbors wading in rubber boots, harvesting oysters from the beds just off our riverbank. For some, like my neighbors, oysters were a way to connect with the land and make a little extra dough. For others it was their livelihood. The act was something that just was. It never occurred to me that the oysters could one day be gone.
That’s why I was especially alarmed to read this new report from the University of Maryland Center for Environmental Sciences. Rising acidity levels in the Chesapeake Bay are making it harder for oysters to grow their shells. I’ve heard the news before that rising ocean acidity from sources such as carbon dioxide can spell disaster for marine wildlife, but this new study shows that acidity is rising faster in the Chesapeake Bay than in the ocean and having a measurable impact on Bay wildlife.
“With oyster populations already at historically low levels, increasingly acidic waters are yet another stressor limiting the recovery of the Bay’s oyster populations,” said marine biologist Dr. Roger Newell of the UMCES Horn Point Laboratory in a press release.
But don’t turn around to blame climate change just yet. The story is a bit more nuanced than that, though the source of the problem still has to do with us. In the saltier areas of the bay, the acidity is going up, leading to thin shell growth that makes oysters more vulnerable to predators, including crabs. But in more freshwater portions of the Bay, acidity is actually going down, said the study, which looked at more than 20 years of historical water quality data from the Bay.
The difference seems to be not atmospheric carbon dioxide, but the base of the food chain. In freshwater areas along the upper Chesapeake, sewage and agricultural runoff cause phytoplankton blooms, which consume carbon dioxide and lower acidity, said the study. Sounds good at this point right? Here’s the catch. As phytoplankton drift through the Bay, they are eaten by animals and other bacteria, releasing the carbon dioxide that the plankton so diligently consumed in the first place. This carbon dioxide lingers in the water, leading to spikes in acidity in the saltier regions of the Bay near the ocean.
“While these variations in acidity may improve conditions for shellfish in some areas, they may also magnify detrimental impacts in others,” said lead author Dr. George Waldbusser of Oregon State University in a press release. “What our study indicates is there may be an important shifting baseline and without better measurements we will fail to fully understand impacts on estuarine biota.”
Beyond the science itself, this study highlights how connected and varied our environment is. It lays out a pathway of human-induced consequences to an ecosystem, and teaches that we need to look beyond one-to-one cause and effect. Erin Voigt, an undergraduate student who worked on the study puts it well. “The complex response of oyster shell formation to temperature, salinity, and acidity highlights the need to understand how the entire ecosystem is changing, not just acidity,” she said.
And that ecosystem includes us.
You can view the article online in the journal Estuaries and Coasts.