by Catherine Krikstan
January 29, 2013
On a winter morning in Annapolis, Md., a snow-covered truck pulls into the parking lot of a local seafood restaurant. A man in white boots and rubber gloves steps out of the cab, a metal door swings open behind the building and plastic trash cans full of oyster shells are exchanged between restaurant chef and shell recycler.
The trade is just one stop on a route that connects the 130 members of the Shell Recycling Alliance: a group of restaurants, caterers and seafood wholesalers that save their unneeded shells—some in five-gallon buckets, some in 14-gallon trash cans, some in 55-gallon wheeled bins—for pick up by Tommy Price.
Price is a Special Programs Specialist with the Oyster Recovery Partnership, a conservation group that has for two decades worked to restore oysters in the Chesapeake Bay. As a driver in the partnership’s fleet of trucks—which are complete with shell recycling logos and oyster-themed license plates—Price has watched the Shell Recycling Alliance grow, generating more than 1,000 tons of shell that are an integral piece in the oyster restoration puzzle.
Sent to an environmental research lab and oyster hatchery on Maryland’s Eastern Shore, the shells are cured, power-washed and put to work as settling material for the billions of oyster larvae that are planted to replenish reefs across the Bay.
Over the past two centuries, native oyster populations have experienced a dramatic decline as habitat loss, disease and historic over-harvesting have taken their toll. But by filtering water, forming aquatic reefs and feeding countless watershed residents, the bivalves have become an essential part of the Bay’s environment and economy.
It is this link between businesses and the Bay that inspired Boatyard Bar and Grill to sign on to the Shell Recycling Alliance.
“The Bay is a huge economic engine for this area,” said restaurant owner Dick Franyo. “Look at what we do here—it’s all about fishing, sailing, ‘Save the Bay.’ It’s where we come from. It’s what we think about.”
Franyo, who sits on the Chesapeake Bay Foundation’s board of trustees, has upheld a conservation ethic in much of what his restaurant does. It donates at least one percent of its annual revenue to environmental organizations; it composts all of its food waste; it recycles oyster shells alongside glass, metal and plastic; and it spreads the word about the restoration efforts that still need to be made.
All Shell Recycling Alliance members are given brochures, table tents and “Zagat”-style window stickers to use as tools of engagement, teaching customers and clientele about the importance of saving shell.
“Shell is a vital ingredient in oyster restoration,” said Stephan Abel, executive director of the Oyster Recovery Partnership. “It’s like flour in bread.”
Indeed, it has become such a valuable resource that a bill has been proposed that would give individuals and businesses a $1 tax credit for each bushel of shell recycled.
“The Bay, restoration and oysters—it’s all one story,” Abel said. And without oyster shells, the story would be incomplete.