Atmospheric nitrogen has been a major source of nitrogen to coastal estuaries, contributing to the overall burden of eutrophication and degradation of coastal ecosystems. In New England, atmospheric deposition of nitrogen has declined in recent years, while land-based sources of nitrogen to coastal waters have increased.

Woods Hole Sea Grant-funded research identified that reduced levels of atmospheric nitrogen entering coastal waters is sufficient to prevent water quality, phytoplankton, and macroalgal indicators of degrading ecosystem health across recent decades. The environmental significance of these findings is that local agencies should focus on wastewater and fertilizer sources of nitrogen as the principal sources of nitrogen to coastal embayments and develop adaptive strategies to minimize the risk of land-based sources of nitrogen.

Coastal towns in Massachusetts are susceptible to frequent flooding, which often raises flood insurance costs. Woods Hole Sea Grant, partnering with Cape Cod Cooperative Extension, created the first regional Community Rating System (CRS) coordinator position to help residents of Barnstable County improve their flood safety, which later received a national Award for Excellence in Floodplain Management. Participating in the CRS offers discounts on flood insurance for residents within a community that takes action to reduce flood risk. In 2016, the CRS Coordinator's efforts helped 2,100 policyholders in four coastal towns save $160,000 in flood insurance costs, with projected savings around $277,000 in 2017.

The Massachusetts shellfish aquaculture industry has grown rapidly over the last decade and now grosses over $27 million in net value. A major barrier to industry expansion has been growing concern over foodborne illness related to shellfish harvest and consumption. Woods Hole Sea Grant worked with state and local partners to develop and distribute educational brochures geared towards safe shellfish harvesting, preparation and storage guidance, and nutritional benefits. These brochures are available online, as well as distributed through more than 12 town health departments for posting in local restaurant kitchens and increased environmental and public health awareness of safe seafood handling practices. The goal of these brochures is to better educate restaurant workers and consumers about proper handling of shellfish to minimize risk, in addition to promoting the nutritional benefits to help expand shellfish aquaculture in the state.