Warming seas are changing the species found in South West waters, prompting fishers and food businesses to adapt.
Fishers and chefs across the South West are responding to the effects of climate change as rising sea temperatures bring new species into local waters.
Newquay crab and lobster fisher Buck Bennett says he is seeing more Mediterranean species, including red mullet and several types of bream, appearing off the Cornish coast. At the same time, growing numbers of octopus are reportedly affecting shellfish stocks, creating new challenges for traditional fisheries.
These changes highlight the growing impact of climate change on marine ecosystems. As sea temperatures rise, some species are expanding their range northwards while others face increasing pressure. For fishing businesses, adapting to these changes may require significant investment, new skills and different ways of working.
Bennett warns that changing fishing gear to target different species could come at a considerable cost, estimating that replacing his crab fishing equipment could cost more than £100,000.
The effects are also being felt further along the food supply chain. Jamie Park, chef director for the Adam Handling Collection, says chefs may need to become more familiar with species that are becoming increasingly common in UK waters. His team has already introduced octopus to the menu at the Tartan Fox near Newquay, reflecting how hospitality businesses are adapting to changes in local catches.
This example demonstrates how climate change affects not only natural environments but also local economies and communities. Building resilience means understanding emerging risks, planning for changing conditions and identifying opportunities to make the most of sustainably sourced local produce as ecosystems evolve.
Adaptation will be essential to help coastal communities, fishing businesses and the wider food sector respond to future changes while supporting thriving local economies and healthy marine environments.
Read more on the BBC News website.
How Is This Helping DCIoS Adapt To Climate Change?
Action NEA 2: Increased protection and expansion of blue carbon habitats and Marine Special Protected Areas (Blue belt) > 30% – this will reduce stress to allow habitats to adapt.
Action BIX 4: Businesses to undertake their own climate change risk assessment, monitor costs from previous severe weather events, build a business case for proactive adaptation measures and resilience planning and the adaptative capacity to integrate these into a programme of change to create a more robust organisation.
Action CCB 1: Encourage and stimulate the purchase of local, environmentally sustainable produce to support a healthier and more resilient food system and reduce food miles.
