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Great Barrier Reef protection plan report card fails to make the grade

Published

9 years ago

on

Great Barrier Reef

The Queensland government’s Reef Water Quality Protection Plan released its Report Card 2014 on September 21. It states, “Results show the need to accelerate the rate of change and drive innovation to meet the ambitious targets.”

Queensland Environment Minister Steven Miles, who released the report, said there was more bad news than good in the report.

“If one of my kids came home with a report card like this, I’d be a bit disappointed,” he said.

“What is most disturbing is these results are far from our targets, and progress to these targets flatlined in the period 2013-2014. The report does show that progress on meeting our targets had stalled, and that UNESCO’s interest was the right thing; that they were right to be concerned that progress had stalled, because now we know it had,” he said.

The reef report card found despite it avoiding an ‘in danger’ listing from Unesco’s world heritage committee in July, inshore areas are undeniably in a bad shape throughout the 2,300km-long ecosystem..

The report card said that both sea grass beds and inshore coral reefs “remained in poor condition overall”.

While there had been reductions in the amount of chemicals flowing onto the reef from agriculture, the report found only 13% of Queensland sugar cane producers had adopted ‘best management practice’ in terms of nutrients, with only 30% using best practice with pesticides. Only 28% of graziers were managing their pastures properly to protect the reef, the report found.

The report card said 330 hectares of reef wetlands and 30,980 hectares of riverbank vegetation was lost between 2009 and 2013.

“There are some trends that are improving but more needs to be done,” said Roger Shaw, chairperson of the scientific panel responsible for the report card.

“We know the pollutant levels exceed the guidelines so we need to bring them back down. The inshore area is still recovering from major floods we had in 2010 and 2011. Climate change is still the number one threat but I’d add climate variability too — if we have extreme events in a short period of time, there is less capacity for coral to deal with other stressors.”

“The figures in the reef report card represent a clear fail for current programs,” said WWF spokesperson Sean Hoobin.

“Governments have promised to give the reef the clean water it needs to recover by 2025 — to meet this commitment they will need to overhaul current programs, and provide significant additional resources.

“Key first steps are to enforce existing regulations to stop overuse of fertilisers. Leading farmers are showing that it is possible to achieve big reductions in fertiliser pollution while still being profitable.”

The Water Quality Protection Plan needs to be seen within the context of Reef 2050 Long-Term Sustainability Plan (which incorporates water quality).

In a formal response to the Reef 2050 plan in 2014, the Australian Academy of Science stated that the strategy is “inadequate to achieve the goal of restoring or even maintaining the diminished outstanding universal value of the reef”, noting there was “no adequate recognition” of the importance of curbing greenhouse gas emissions.

Professor Terry Hughes, director of the Australian Research Council Centre of Excellence for Coral Reef Studies and an academy fellow, said: “There’s nothing in the plan on addressing climate change. The science is quite clear that you can’t keep the Great Barrier Reef in good condition if you’re going to develop huge coal reserves. We are already on our way to 2°C warming and unless Australia cuts back on carbon dioxide emissions we won’t have much of a Great Barrier Reef left.”

The day after the release of report card 2014 the federal government announced in Cairns the $32 million research hub, which will be led by the Reef and Rainforest Research Centre and James Cook University researcher Dr Damien Burrows, to connect scientists, policymakers and communities to deliver a research program that provides practical solutions to maintaining and improving water quality.

One of the research projects highlighted was the development of a tradable permit scheme for cost-effective reduction of nitrogen run-off in sugarcane reef catchments. Market mechanisms are unlikely to lead to improved water quality. Enforcement of existing penalties against polluters are preferable responses.

The Australian Marine Conservation Society welcomed the federal government’s announcement of the Tropical Water Quality Hub in a September 22 media release, but warned of other dangers, including global warming and “unbridled industrialisation of the Reef”.

AMCS Great Barrier Reef campaigner Gemma Plesman said: “While the Reef Trust will help address water quality, other significant challenges remain.

“The unbridled industrialisation of the Reef presents further risks that will not be addressed with this announcement.

“More needs to be done, including rejecting the coal port proposal for Abbot Point which includes massive amounts of dredging that could put nesting turtles under even greater risk.

“Despite all of the evidence of risk to the Reef, the state and federal Governments are still pushing ahead with their plans for the Abbot Point coal port expansion.

“Water quality is only one piece of the puzzle. Abbot Point presents further risks to this natural wonder.

“The expansion would see 1.1 million cubic metres of the Great Barrier Reef World Heritage Area dredged and then dumped on land adjacent to the internationally significant Caley Valley Wetlands which support 40,000 birds in a good wet season.

“This project would also mean an extra 390 coal ships crossing the Reef each year, increasing the potential for devastating oil spills.

“The Abbot Point expansion would also enable a dramatic increase in the mining and burning of coal which contributes to global warming and places even greater pressure on this fragile ecosystem,” Plesman said.

Source: www.greenleft.org.au

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Dive into Adventure: Limited Space Available for January Socorro Liveaboard Trip with Oyster Diving

Published

4 mins ago

on

December 3, 2024

By

socorro

Oyster Diving is offering an unforgettable opportunity to experience one of the world’s most extraordinary dive destinations – Socorro Island. With only one male space left for this January’s liveaboard adventure, divers are invited to join an exclusive trip to explore the waters of Socorro, renowned for its remarkable marine life and incredible dive experiences.

Unmatched Diving in Socorro

Socorro is home to a unique population of giant oceanic mantas that actively seek interaction with divers and snorkelers, making it one of the best places in the world to encounter these majestic creatures. But the adventure doesn’t stop there – the waters surrounding Socorro are also teeming with marine life, including schooling hammerheads and silky sharks, over 10 other species of sharks, playful bottlenose dolphins that love to interact with divers, large schools of pelagic fish, and, during the season, humpback whales.

Luxury Aboard the Nautilus Belle Amie

Diving in such an extraordinary location is made even more special by the Nautilus Belle Amie. Launched in 2015, this modern, spacious liveaboard yacht is designed with divers in mind, ensuring comfort and luxury throughout the trip. The boat offers various suite options, including twin rooms and superior double suites, all with the ambiance of a boutique hotel. Divers will spend 8 days aboard the Belle Amie, with all meals, guided dives, and soft drinks included.

Pricing and Availability

This exclusive Socorro liveaboard trip is available for the following prices:

  • Twin Room (2 people sharing a Stateroom): £3360 per person
  • Superior Double Suite (2 people sharing): £3860 per person

Both prices include Socorro Island fees. A port fee of $35 is payable upon arrival.

Additional Costs:

  • Return economy flights: Approx. £1,000 – £1,300 per person (prices confirmed prior to booking)
  • One night hotel B&B accommodation before the liveaboard: Approx. £100 per person

Payment Schedule:

  • Booking: £350 non-refundable deposit
  • Payment 2: £400 by April 1, 2024, plus cost of flights
  • Payment 3: £700 by July 8, 2024
  • Final Payment: Balance by November 1, 2024

Book Now

With only one spot left, this opportunity to explore Socorro’s spectacular underwater world is sure to fill up fast. Interested divers are encouraged to get in touch with Oyster Diving Holidays to secure their place today.

For more information and bookings, please contact:

Oyster Diving Holidays
Phone: 0800 699 0243
Email: info@oysterdiving.com

Don’t miss your chance to dive with mantas, sharks, dolphins, and humpbacks in one of the world’s most pristine marine environments!

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Marine Life & Conservation

12 Days of Zero-Waste Fish-mas

Published

4 hours ago

on

December 3, 2024

By

marine conservation society

This holiday period, the Marine Conservation Society, the UK’s leading ocean membership charity, invites you to make some simple changes to eating fish this Christmas to help our seas.

Dr Kenneth Bodles, Head of Fisheries and Aquaculture at the Marine Conservation Society, said, “During the festive season, our consumption increases, but so does waste. Sustainability isn’t just about where food comes from – it’s also about how you use it. By reducing waste and making the most out of your seafood, you’re not only taking steps to be more ocean-friendly, but can also help to cut costs during what is often one of the most expensive times of the year”.

The Marine Conservation Society has compiled twelve tips on how to consume seafood sustainably with zero-waste this Christmas:

Buy whole fish instead of fillets

Instead of fillets, consider buying whole fish such as salmon, hake, or lemon sole. By adopting a “nose to tail” approach with cooking, whole-baked fish not only feeds a crowd, but also helps to minimise waste and maximise sustainability by using up every part of the animal, including bones, skin, and fat.

Make fish stock

Leftover fish bones or shells can be put to good use by boiling them to make a nourishing fish stock or bisque. This can be frozen and preserved for later use and makes for a flavourful base in a soup.

Make your own fish pâté

Avoid waste by turning leftover fish, such as smoked mackerel or salmon, into a delicious pâté by blending with cream cheese and lemon. Perfect when paired with crackers.

The sustainability of salmon and mackerel varies depending on where and how it is caught or farmed. For more information on green-rated options, check the charity’s Good Fish Guide.

Buy frozen

By purchasing seafood that is frozen or vacuum-packed, this helps to reduce waste by extending the shelf life of your food.

Fish pie

If you’re wondering what to do with leftover cooked fish, why not opt for a classic fish pie with mashed potatoes, leeks, and a cheesy sauce? A sure crowd pleaser on Boxing Day.

Use the head

Don’t forget the fish head! The meat is incredibly tender and flavourful. The charity recommends a cod’s head curry or recreating Fallow’s renowned cod’s head in siracha butter.

By stretching your ingredients further, not only is this a more sustainable way to enjoy seafood, but also cost-effective by repurposing leftovers and cooking creatively.

Boxing Day brunch

Mix leftover kippers or smoked salmon with scrambled eggs for a tasty, zero-waste, Boxing Day brunch.

For best choice, make sure you buy kippers, or herring, from the North Sea and the North Irish Sea.

Zero-waste storage

A top tip from the Marine Conservation Society to avoid waste is freezing fish offcuts to save for future use.

Crisp up the skin

Even leftover fish skin can be turned into a quick savoury snack by crisping it up in an air fryer with a little olive oil and salt.

Anchovies two ways

Leftover anchovies can either be blended with butter to make a delicious anchovy butter or tossed into pasta for a hit of umami flavour.

The charity recommends opting for anchovies caught in the Bay of Biscay for best choice.

Fishcakes

For an easy, zero-waste meal, leftover seafood trimmings can be mixed with mash and fried in breadcrumbs to make fishcakes.

Pickled mussels

Try pickling mussels in 1:1 vinegar and water, with a dash of sugar for a sustainable, zero-waste snack that can be enjoyed well beyond the festive season.

Mussels farmed in the UK are a seafood superhero. Grown using low-impact methods and harvested by hand, they get all the food they need from the sea around them. This makes them one of the most sustainable, ocean-friendly, and cost-effective seafood options.

Players of People’s Postcode Lottery have raised £6.6M towards the Marine Conservation Society’s vital work in making seafood more sustainable.

Laura Chow, Head of Charities at People’s Postcode Lottery, said: “Fish is a festive favourite for many, but making sustainable choices when it comes to how we buy and eat seafood makes all the difference for our ocean. Support from players of People’s Postcode Lottery has helped the Marine Conservation Society further its sustainable seafood work, so that we can all enjoy healthier, better protected seas.”

The Marine Conservation Society encourages you to make sustainable seafood choices a year-round habit, not just for Christmas. To check how sustainable the seafood on your plate is, you can visit the charity’s Good Fish Guide. The Guide helps consumers and businesses identify the most sustainable seafood using a simple traffic light system, based on where and how species are caught or farmed. Green is the best choice, amber means improvements are needed, and red indicates fish to avoid buying.

Zero-waste gift idea

Why not embrace a zero-waste Christmas by gifting a membership to support marine conservation? It’s a meaningful, low-waste gift that helps protect our ocean for generations to come. Memberships start from as little as £5 a month – the price of a sandwich and drink from your local coffee shop.

Find the latest sustainable seafood advice for wild-caught and farmed seafood on the Good Fish Guide, downloadable to your phone from www.mcsuk.org/goodfishguide.

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