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Recycling Oyster Shells Improves Water Quality, Oyster Population
ANNAPOLIS/CAMBRIDGE/EASTON, MD —It’s another busy day for Tony Price, who has a list of around two dozen restaurants and other seafood businesses to visit, to pick up discarded oyster shells.
Fast and energetic, he moves barrels of smelly shells from restaurants’ back storage areas to his truck. “We do seven pickups a week, plus events on weekends. I’d say we’re getting somewhere between 500 and even 800 bushels a week,” he says.
That’s the beginning of a recycling process, a journey for the oyster shell to return to the water.
Price is the operation manager with Shell Recycling Alliance, a program run by the Oyster Recovery Partnership.
Last year, the program collected 33,400 bushels of oyster shells from restaurants all around the Chesapeake Bay area. Every half shell collected becomes a new home for around 10 baby oysters.
On the menu
Oysters have been a popular item on the menu of Mike’s Crab House since 1958.
The famous seafood restaurant, in Riva, Maryland, is one of more than 330 restaurants in Maryland, Virginia and Washington D.C. that now recycle their oyster shells.
Tony Piera says he and Mike's other owners joined the program four years ago.
“It’s a win-win for us. It’s a win-win for the environment,” he explains. “Before we did it, the trash would come and get them. Now, the Oyster Recovery comes two days a week, picks them up.”
Mike’s Crab House is one of the top ten contributors to the program this year, with more 822 bushels of recycled oyster shells in 2017.
“I think I’m getting more customers here because they know we recycle here," Piera says. "They know it’s good for the environment, the Chesapeake Bay.”
Saving oysters, saving the bay
The Oyster Recovery Partnership began in 2010 with 22 restaurants. Spokeswoman Karis King says the program has been well received and is expanding.
“We continue to grow and expand from us basically knocking on doors, trying to get people involved,” she adds. “It’s turned out into getting requests every single day, ‘How do we become part of this program?’ ‘I’m really excited about the program.’ ‘I want to do my part.’ ‘I want to be sustainable.’”
The recycling program offers incentives to encourage more restaurants to join. “In Maryland, tax credits that restaurants can claim based on how many bushels they recycle. We also provide them with support, restaurant training to talk to the servers about what the program is and why it’s important.”
Multi-step recycling process
Done with his day's rounds, Tony Price heads to a facility where the first phase of the process - cleaning the shells - begins.
“The shell is taken down here, it’s aged, it sits for about a year. It dries out, sun, wind, rain,” he explains. “(It) kind of decomposes a little all the tissue that’s left. Behind me is the shell washer. There are jets of a high pressure water from a pressure water system tumbles the shells, just give it a nice cleaning. So, it comes out brilliant white as opposed to the stuff on the other side is the raw shell. It’s a little bit grayer.”
Then, the shells go to the University of Maryland's Center for Environmental Science Horn Point Oyster Hatchery for further processing.
Hatchery manager, Stephanie Alexander, says her team gets tiny baby oysters, called spat, ready to be attached to the clean oyster shells. “We get the adult oysters, we spawn them and create the babies. Then, we grow those baby oysters for two to three weeks. Then they mature and we attach them to the shell to become spat on shell.”
Now firmly attached to the recycled natural shells, the spat are put back in the Chesapeake Bay. Here, they will grow and flourish, increasing the oyster population.
Alexander says new generations of oysters are crucially important for the health of the bay. They filter the water.
“That kind of makes them the bay’s kidneys,” she explains. “The cleaner water you have, the more sunlight can penetrate, the more grasses you end up having, which results in nursery area for fish and crabs when they are small and juvenile so they don’t get eaten. They also are spawning and reproducing, adding to the population. They (oyster shells) create habitat for many, many creatures. They are kind of the coral reefs of the bay.”
The success of the Recycling Shell Alliance program encourages more restaurants to join. That’s good for the bay and for people who love to eat oysters.
ANNAPOLIS/CAMBRIDGE/EASTON, MD —It’s another busy day for Tony Price, who has a list of around two dozen restaurants and other seafood businesses to visit, to pick up discarded oyster shells.
Fast and energetic, he moves barrels of smelly shells from restaurants’ back storage areas to his truck. “We do seven pickups a week, plus events on weekends. I’d say we’re getting somewhere between 500 and even 800 bushels a week,” he says.
That’s the beginning of a recycling process, a journey for the oyster shell to return to the water.
Price is the operation manager with Shell Recycling Alliance, a program run by the Oyster Recovery Partnership.
Last year, the program collected 33,400 bushels of oyster shells from restaurants all around the Chesapeake Bay area. Every half shell collected becomes a new home for around 10 baby oysters.
On the menu
Oysters have been a popular item on the menu of Mike’s Crab House since 1958.
The famous seafood restaurant, in Riva, Maryland, is one of more than 330 restaurants in Maryland, Virginia and Washington D.C. that now recycle their oyster shells.
Tony Piera says he and Mike's other owners joined the program four years ago.
“It’s a win-win for us. It’s a win-win for the environment,” he explains. “Before we did it, the trash would come and get them. Now, the Oyster Recovery comes two days a week, picks them up.”
Mike’s Crab House is one of the top ten contributors to the program this year, with more 822 bushels of recycled oyster shells in 2017.
“I think I’m getting more customers here because they know we recycle here," Piera says. "They know it’s good for the environment, the Chesapeake Bay.”
Saving oysters, saving the bay
The Oyster Recovery Partnership began in 2010 with 22 restaurants. Spokeswoman Karis King says the program has been well received and is expanding.
“We continue to grow and expand from us basically knocking on doors, trying to get people involved,” she adds. “It’s turned out into getting requests every single day, ‘How do we become part of this program?’ ‘I’m really excited about the program.’ ‘I want to do my part.’ ‘I want to be sustainable.’”
The recycling program offers incentives to encourage more restaurants to join. “In Maryland, tax credits that restaurants can claim based on how many bushels they recycle. We also provide them with support, restaurant training to talk to the servers about what the program is and why it’s important.”
Multi-step recycling process
Done with his day's rounds, Tony Price heads to a facility where the first phase of the process - cleaning the shells - begins.
“The shell is taken down here, it’s aged, it sits for about a year. It dries out, sun, wind, rain,” he explains. “(It) kind of decomposes a little all the tissue that’s left. Behind me is the shell washer. There are jets of a high pressure water from a pressure water system tumbles the shells, just give it a nice cleaning. So, it comes out brilliant white as opposed to the stuff on the other side is the raw shell. It’s a little bit grayer.”
Then, the shells go to the University of Maryland's Center for Environmental Science Horn Point Oyster Hatchery for further processing.
Hatchery manager, Stephanie Alexander, says her team gets tiny baby oysters, called spat, ready to be attached to the clean oyster shells. “We get the adult oysters, we spawn them and create the babies. Then, we grow those baby oysters for two to three weeks. Then they mature and we attach them to the shell to become spat on shell.”
Now firmly attached to the recycled natural shells, the spat are put back in the Chesapeake Bay. Here, they will grow and flourish, increasing the oyster population.
Alexander says new generations of oysters are crucially important for the health of the bay. They filter the water.
“That kind of makes them the bay’s kidneys,” she explains. “The cleaner water you have, the more sunlight can penetrate, the more grasses you end up having, which results in nursery area for fish and crabs when they are small and juvenile so they don’t get eaten. They also are spawning and reproducing, adding to the population. They (oyster shells) create habitat for many, many creatures. They are kind of the coral reefs of the bay.”
The success of the Recycling Shell Alliance program encourages more restaurants to join. That’s good for the bay and for people who love to eat oysters.