William W. L. Cheung

Smooth cordgrass, which is native to the Americas, was introduced to China in 1979 with repercussions for biodiversity and ecosystems. Once established, invasive species proliferate and spread to other regions like an advancing wave that is difficult to stop. (AP Photo/Gerald Herbert)

September 16, 2026

Climate change is making it easier for invasive species to succeed

Nicola S. Smith, University of British Columbia and William W. L. Cheung, University of British Columbia

More common extreme weather events can create opportunities for invasive species to spread.

Warmer-water preferring fish species like sardines and squid may soon dominate seafood menus on the west coast of Canada. (Shutterstock)

May 16, 2022

Climate change is now on the menu at seafood restaurants

William W. L. Cheung, University of British Columbia

As the ocean temperature rises, many marine species are moving toward the north and south poles in search of cooler waters, thus rewriting the menus of seafood restaurants on the West Coast of Canada.

Filipino fishers in the South China Sea. EPA/FRANCIS R. MALASIG

August 15, 2016

Fishing, not oil, is at the heart of the South China Sea dispute

Clive Schofield, University of Wollongong; Rashid Sumaila, University of British Columbia, and William W. L. Cheung, University of British Columbia

The South China Sea produces more than 10% of the world’s fish – but the catch is increasingly under threat.

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Climate change is making it easier for invasive species to succeed

Climate change is now on the menu at seafood restaurants

Fishing, not oil, is at the heart of the South China Sea dispute

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