In the 2013 Ocean Health Index (OHI) -- an annual assessment¹ of ocean health led by Ben Halpern, a research associate at UC Santa Barbara's National Center for Ecological² 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 ongoing³ 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 indicator⁴ to gauge⁵ 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 Forum⁶ as one of two endorsed⁷ tools for helping⁸ 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), coastal⁹ protection (69), coastal livelihoods¹⁰ 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 marine¹¹ 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 buffered¹²（缓冲的） amount below the biomass that can deliver maximum sustainable yield. For mariculture, the number of tonnes of product per coastal inhabitant living within 31 miles of the coast is calculated for each country, and all countries above the 95th percentile receive scores of 100. Countries that have never had mariculture are not scored.

 

"Seafood¹³ is a major source of protein for one-third of the world's population, and it is estimated we will need 70 percent more food by 2050 to feed the growing population," said Daniel Pauly, principal investigator¹⁴ of the Sea Around Us project and leader of the University of British Columbia team of science contributors to OHI. "The score of 33 out of 100 for food provision indicates we are not ready to meet that challenge."

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