Alarms that the Gulf Stream is collapsing are overblown. This is the opinion of researchers in Gothenburg who studied the phenomenon up close this summer.
– We won’t know until 100 years from now, but we don’t see any signs of that yet, says Anna Wåhlin, professor of oceanography.
It is on Svalbard that the research team on Gothenburg University’s ship Skagerack has been able to closely study water that flowed there all the way from the Gulf of Mexico. In Storfjorden, during the month of August, they have taken quantities of water samples, at different depths and points.
– The Storfjord is one of the most important places for what we call deep water formation, explains Anna Wåhlin. This is when gulf stream water comes in and cools off – and becomes so heavy that it leaves the surface.
Samples have been taken for several years
Among other things, it is the temperature, salinity and oxygen level in the water that interest the researchers. Similar samples have been taken for nearly 30 years, mainly by Norwegian researchers. But despite the fact that the extensive analysis work has only just begun, Anna Wåhlin does not want to sign what several so-called model studies have warned about in recent years – that the gulf stream would be close to collapsing.
– We see no signs of that yet. Model studies are no better than the data they are compared to, she says.
But aren’t you afraid to join the cause of the “climate deniers” when you downplay the risks?
– Yes, I am. It’s very boring and I don’t want that. I’m not a climate denier and I don’t think any scientist is – if you mean someone who denies that we affect our climate. But at the same time, I don’t think you should scare people unnecessarily.
“Impacts the whole world”
She now hopes that the expedition’s data will contribute to better and more accurate modeling of possible future scenarios. As well as more knowledge in general about the golf stream. Because even though it is so important to our climate, there is still a lot we don’t know.
– It affects the whole world and we still don’t really know how it works, says Anna Wåhlin.