One of the best things about travelling is visiting our member institutions and seeing up close the outstanding research and ocean-related activities they are involved in. Two weeks ago, I got to do just that while in southern California for San Diego Blue Tech Week, which was organized by The Maritime Alliance. I visited Scripps Institution of Oceanography and the Aquarium of the Pacific. Scripps continues to be a world leader in scientific research of our ocean. They are leading the way in studying characteristics that are still not well understood or predicted, such as internal wave dynamics. Dr. Walter Munk, one of oceanography’s heroes who celebrated his 99th birthday earlier this year, was also there and continues to challenge us all with his keen insight and provocative questions. The Aquarium of the Pacific is increasing awareness on a topic that’s of crucial importance as our world population expands – sustainable aquaculture. They are working to use their aquarium as a platform to develop the technologies necessary to help alleviate food security issues in the future as sustainably feeding our growing global population becomes more and more of a challenge.
I also had the opportunity to speak about challenges and opportunities associated with balancing ocean and marine science education with future workforce needs. Numerous K-12 educators were in attendance, and I was amazed by their dedication to ensuring that our next generation really “gets it” when it comes to understanding the importance of our ocean to the future economy. It was so inspiring to talk with these professionals and bask in their infectious enthusiasm. I’m grateful we have these wonderful leaders who dedicate their lives to educating our nation’s kids.
RADM Jonathan W. White, USN (ret.); M.S.
President and CEO
Consortium for Ocean Leadership
Mirroring A Drop In Emissions, Mercury In Tuna Also Declines
For years, public health experts have warned against eating certain kinds of fish, including tuna, which tend to accumulate mercury. Still, tuna consumption provides more mercury to U.S. consumers than any other source. But recently, as industry cuts down on its mercury emissions, research has found mercury concentrations in some fish are dropping. The latest study, by researchers from Stony Brook University, the University of Massachusetts, and Harvard University, reports that this is the case for prized Atlantic bluefin tuna.