ANNAPOLIS, Md. — The Maryland Department of Agriculture’s Maryland’s Best program, partnering with the Oyster Recovery Partnership (ORP), has launched Chesapeake Oyster Week, scheduled for March 21-31, 2025. This event invites seafood enthusiasts to dine at shell-recycling restaurants across Maryland, Virginia, and Washington, D.C., to support the restoration of the Chesapeake Bay and its native oyster populations. Running during the peak of Maryland’s wild-caught oyster season, the week highlights the ecological and economic importance of oysters.
More than 50 restaurants will participate, offering promotions to encourage patrons to enjoy local oysters while contributing to conservation efforts. The ORP’s Shell Recycling Alliance, the nation’s largest shell recycling network, collects around 30,000 bushels of shells annually from 200 restaurants and 70 public drop sites in the Mid-Atlantic. These shells are reused to plant new oysters, enhancing the Bay’s ecosystem. “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.”
The timing aligns with Maryland’s prime oyster season, spotlighting both wild-harvested and farm-raised varieties. “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, ORP’s Director of 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.”
Founded in 1994, the Annapolis-based ORP has planted 13.1 billion oysters across over 3,000 acres of reef, working with partners like the Maryland Department of Natural Resources. Oysters filter water, improving quality, and provide habitat for species like blue crabs and rockfish, according to the Chesapeake Bay Program. The Shell Recycling Alliance bolsters these efforts by recycling shells that would otherwise end up in landfills, with one shell capable of hosting up to 10 juvenile oysters.
Patrons can find participating restaurants and their specials on the Chesapeake Oyster Week webpage. Restaurants interested in joining can contact Kaylee Fleury at kfleury@oysterrecovery.com. The initiative builds on ORP’s history, including a record-breaking 2023 when Maryland planted 1.7 billion juvenile oysters, as reported by the Maryland government news site. This effort supports the Chesapeake Bay Watershed Agreement’s goal to restore oyster populations in 10 tributaries by 2025.
Chesapeake Oyster Week not only celebrates a regional delicacy but also ties into a broader economic impact. The Maryland oyster harvest in 2022-2023 yielded 722,000 bushels, valued at $31 million dockside, per the Department of Natural Resources. By dining at participating venues, consumers aid watermen, aquaculture farmers, and restoration projects, ensuring the Bay’s health for future generations.
