Join the Oyster Recovery Partnership (ORP) in celebrating Chesapeake Oyster Week, March 21-31! This week-long event, in partnership with the Maryland Department of Agriculture’s Maryland’s Best program, shines a spotlight on the essential role of locally harvested oysters—from their incredible taste to their powerful impact on Chesapeake Bay restoration.
Support Shell Recycling Restaurants & Bay Restoration
Dine out, enjoy delicious Maryland oysters, and make a difference! More than 50 restaurants across Maryland, Virginia, and Washington, D.C., are offering exclusive specials, with many participating in ORP’s Shell Recycling Alliance—the largest oyster shell recycling network in the country. Every shell collected is used to plant new oysters in the Bay, ensuring a sustainable seafood future.
“We are excited to have a Chesapeake Oyster Week that specifically focuses on Maryland oysters,” said Maryland Department of Agriculture Secretary Kevin Atticks. “In addition to being a great source of protein, eating oysters at restaurants that recycle shells, also helps plant more new oysters in the Bay providing a sustainable cycle for seafood.”
For a full list of participating restaurants and their promotions, visit the Chesapeake Oyster Week webpage.
Why Your Support Matters
By choosing local oysters from shell-recycling restaurants, you’re directly contributing to a healthier Chesapeake Bay. Since 1994, ORP has planted over 13.1 billion oysters across more than 3,000 acres of reef. Through partnerships with 200+ restaurants and 70 public drop sites, our Shell Recycling Alliance collects and recycles roughly 30,000 bushels of oyster shells each year, providing the ideal habitat for future oysters.
“Chesapeake Oyster Week comes at the perfect time—right in the heart of Maryland’s wild-caught oyster season—when our waters produce some of the finest oysters in the country,” said Paul Schurick, Director of ORP Partnerships. “Whether wild-harvested by watermen or grown by aquaculture farmers, Maryland oysters are a vital part of the Bay’s ecosystem and economy. Choosing to eat local oysters at shell-recycling restaurants is a simple way for people to support these industries while also helping to restore the Bay—one shuck at a time.”
How to Get Involved
- Dine at participating restaurants and enjoy the freshest local oysters while supporting Bay restoration.
- Restaurants can still join Chesapeake Oyster Week by contacting Kaylee Fleury.
- Media inquiries, reach out to Kristin Hanna, Maryland’s Best Director of Special Projects.