China accounts >85% of global edible oyster (shellfishes in general) production, which is and expected to produce even more in coming years to meet global demand for seafood protein by using this carbon-neutral coastal delicacy – the blue food. This massive coastal industry is, however, facing severe challenges to simultaneously increase meat quality and quantity using indigenously developed oyster seed collection, hatchery and cultivation technologies – especially, when oysters in south China are encountering unprecedented mass mortality at the time of harvest in winter – the so called “winter mass mortality”, human dominance on coastal habitats and climate change. Though the reason for such mass mortality in variable with environment and time, seasonal shift in temperature, salinity and pH due to climate change appears to be involved in weakening oyster immune response and thus make them vulnerable to opportunistic pathogens. This mass mortality is not only directly affecting quality of oysters produced but also seriously affecting wild seed production and collection. The collected few wild seeds also experience mortality and their performance often unpredictable. The future of oyster farming is dependent on the development of hatcheries and advanced breeding technologies such as genomic selection. In this talk, we will discuss the current status of edible oyster aquaculture and the challenges this sector is facing due to climate change and multiple stressors. End the talk by showing how our “university, industry and grower’s network and cooperation” is developing and transferring the grower-centered oyster hatchery technology that are recently getting popular in China and found to be more effective and sustainable, especially in South China and southeast Asia.