BREVARD COUNTY, Fla. – In Brevard County, a unique conservation effort is underway to restore the Indian River Lagoon by recycling oyster shells from local restaurants.
The Shuck and Share program, coordinated by Hosanna Owen, a conservation restoration coordinator, collects oyster shells weekly from participating restaurants like Oyster Shooters in Cocoa Village.
Hosanna Owen picks up bins of oysters from Brevard County restaurants. (WKMG-TV)
“We build oyster reefs using these oyster shells. Oysters are gregarious, meaning they like to live on top of each other, so these shells provide essential substrate for new oysters to grow,” Owen explained.
The program, through the Brevard Zoo, partners with about 25 restaurants in the area, collecting over a thousand pounds of oyster shells each week. The shells undergo a 90-day quarantine to eliminate pathogens and non-native organisms before being used to build reefs in the lagoon.
Here are the participating businesses:
Southeastern Seaproducts
MB Seafood
Shoreline Seafood
Brevardian
Bunky’s
Chart House
Claytons
Coastal Crab
Dixie Crossroads
Djon’s Steak and Lobster House
Djon’s Village Market
Fish Lips
Islands Fish Grill
Melbourne Seafood Station
Oyster Shooters
Pineapple’s
River Rocks
Sand on the Beach
Seafood Atlantic
Shell’s of Melbourne
Sunset Waterfront Grill
The Fat Snook
Twisted Tide’s
Victorio’s Oyster Bar
Grant Seafood Festival
Fort Pierce Oyster Festival
“This oyster shell recycling is a full circle program,” Owen said. “The shells come from customers eating oysters at restaurants, then are recycled back into the lagoon to create habitat and filter nutrients.”
The oyster reefs not only provide habitat for marine life but also help improve water quality. An adult oyster can filter up to 50 gallons of water per day, removing excess nutrients and pollutants.
Owen emphasized the importance of expanding the program to meet growing restoration goals.
“We’ve recycled over eight million pounds of oyster shell in more than 10 years, but we still need more to build successful reefs and support the lagoon’s ecosystem.”
Oyster Shooters restaurant’s role in lagoon restoration
Thomas Bird, owner of Oyster Shooters, shared his passion for oysters and the restaurant’s involvement in the Shuck and Share program.
“We save all our oyster shells, and the Brevard Zoo picks them up weekly for recycling,” Bird said. “On a busy night, we go through 50 to 60 cases of oysters, which adds up to thousands of shells.”
Oyster Shooters restaurant has contributed 50,000 pounds of shells to the Shuck and Share program. (WKMG-TV)
Bird described oysters as a “nature superfood” with rich flavor profiles influenced by their environment. His restaurant offers oysters served raw, steamed, charbroiled, fried, and in other creative ways.
“We’re proud to be part of this program because it gives back to the lagoon that our families have enjoyed for years,” Bird said. “The oysters we recycle help filter millions of gallons of water weekly.”
He hopes the program will continue to grow and eventually lead to a day when oysters from the Indian River Lagoon can be safely eaten again.
Building oyster reefs for a healthier lagoon
The recycled oyster shells are used to build reefs that provide critical habitat for fish, crabs, and other marine life. The restoration team uses natural materials like coquina rock to create reef structures that support oyster growth.
Shell quarantine site in North Brevard County. (WKMG-TV)
“We’ve built over 100 oyster reef projects, covering more than an acre,” Owen said. “Our biggest season yet, and we’re always learning new ways to improve reef success.”
The reefs help combat the decline of oyster populations, which have dropped by an estimated 85% worldwide according to a 2011 study published in the American Institute Of Bioscience. The study points to overharvesting and water quality issues as the main causes.
“By providing substrate for oysters to grow, we’re helping restore the lagoon’s natural filtration system and habitat,” Owen added.
How to support oyster shell recycling
The Shuck and Share program welcomes more restaurants and seafood wholesalers to join the effort. Owen says the program is expected to include restaurants in the Orlando area this month.
“Every bit of oyster shell helps,” Owen said. “It’s a community effort to protect and restore the Indian River Lagoon.”
Bird encourages diners to enjoy oysters at participating restaurants to support the program. “Eating oysters here means you’re helping the lagoon,” he said.
For more information on participating restaurants and how to get involved, visit the Marine Discovery Center’s or Restore Our Shores websites.
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