A combination of elevated temperatures and changes to farming practices have resulted in substantially reduced sea lettuce growth in St Aubin’s Bay during the current year, according to Jersey government officials.
Sea lettuce typically flourishes in the bay under specific conditions: warm, shallow waters paired with agricultural runoff and treated wastewater discharge. The presence of the algae has historically created environmental challenges, including unpleasant odors and reduced accessibility to the beach for recreational purposes. However, no sea lettuce has been collected from the beach so far in 2026.
Environment Department representatives attributed the decline to unusually elevated temperatures during the reproductive period for sea lettuce, which primarily occurs in May. Jersey recorded its hottest May day on record this year, with temperatures reaching 29.2C (84.5F), conditions that extended throughout the summer season. Officials stated that these extreme temperatures likely disrupted the normal growth and reproduction cycles of the algae.
Beyond weather factors, government officials credited efforts by the Action for Cleaner Water initiative with contributing to the reduced buildup. This collaborative program involves Jersey Water, the government, and representatives from the island’s farming and dairy sectors working to improve water quality through reduced nitrate application on agricultural fields. Nutrients from farming operations and treated wastewater had previously been identified as primary contributors to sea lettuce proliferation in the bay.
Historically, sea lettuce harvested from St Aubin’s Bay has been repurposed for agricultural applications. During 2025, approximately 3,000 square meters of lettuce was collected from the beach and utilized on island fields.
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