What is a marine dead zone, and how does it affect our food?

Rising global temperatures are depleting oxygen in oceans and lakes, creating ever-expanding "dead zones" where fish and other aquatic life cannot survive. Since 1960, oxygen levels in marine waters have fallen by more than two percent. Scientists warn that this loss poses a threat to global biodiversity and food security. Warmer waters disrupt natural circulation, trigger algae blooms, and release greenhouse gases like methane and nitrous oxide — further accelerating climate change.