Seafood enthusiasts across the Chesapeake Bay region have a prime opportunity to savor local oysters while aiding environmental restoration during Chesapeake Oyster Week, a 12-day celebration running March 20–31, 2026, organized by the Maryland Department of Agriculture’s Maryland’s Best program and the Oyster Recovery Partnership (ORP).
The event, announced March 10, 2026, encourages diners to enjoy wild-caught and farm-raised Maryland oysters at participating restaurants, many of which recycle shells through ORP’s Shell Recycling Alliance. This cycle—eating oysters and returning shells—directly supports reef rebuilding, water quality improvement, and habitat creation in the Chesapeake Bay. More than 60 restaurants in Maryland, Virginia, and Washington, D.C., will feature specials, happy hours, and limited-time menu items throughout the period.
Sponsors include Conrad’s Crabs, Don Julio Blanco, and Tito’s Handmade Vodka. The week kicks off with the Oyster & Music Festival at Guinness Open Gate Brewery in Baltimore on Friday, March 20, featuring locally sourced oysters paired with Guinness beer and live music. The festival extends through the weekend (March 20–22), with activities including the Schurick Shuck Truck, ORP experts discussing oyster benefits to the Bay and ecosystem, and merchandise opportunities.
Maryland Department of Agriculture Secretary Kevin Atticks stated: “We are proud supporters of Oyster Recovery Partnership’s Chesapeake Oyster Week, as Maryland oysters, both wild-caught and farmed-raised, are delicious raw and cooked in a variety of recipes. Maryland oysters are an excellent source of protein, nutrient-dense, low-calorie superfood, packed with zinc, vitamins, and omega-3 fatty acids that boost immune function, enhance heart health, and support cognitive performance.”
Ward Slacum, Executive Director of the Oyster Recovery Partnership, added: “Every oyster you enjoy during Chesapeake Oyster Week comes full circle, from plate to reef. When you choose local oysters at Bay-friendly, shell-recycling restaurants, you’re supporting the hardworking men and women of Maryland’s seafood industry and investing directly in the health of the Chesapeake. Recycled shells become the foundation for new reefs, improving water quality, creating habitat, and strengthening our seafood economy. It’s simple—eat local oysters, recycle the shells—and together we make a lasting difference for the Chesapeake Bay.”
Founded in 1994 and based in Annapolis, ORP has planted 14 billion oysters across more than 3,000 acres of reef through partnerships. The organization manages the nation’s largest shell recycling network via the Shell Recycling Alliance, which collects around 30,000 bushels annually from about 200 restaurants and 70 public drop sites in the Mid-Atlantic.
Diners can find participating businesses, promotions, and more details on the official Chesapeake Oyster Week webpage. The initiative highlights Southern Maryland’s deep ties to the seafood industry and Bay restoration, where oyster harvesting and farming remain vital to local economies in places like St. Mary’s, Calvert, and Charles counties.
Patrons are encouraged to patronize shell-recycling locations to maximize impact, turning meals into meaningful contributions to one of the nation’s largest estuary recovery efforts.