Oyster Shells in Charleston Get a Second Chance at Life
In Charleston, a green initiative is giving new life to discarded oyster shells. The South Carolina Department of Natural Resources’ (SCDNR) South Carolina Oyster Recycling & Enhancement (SCORE) program, in collaboration with local restaurants, is working on reviving the natural oyster population by recycling their shells.
The Collection Process
Bryan Luce, a Natural Resources Technician, is at the forefront of this mission. He cuts a daily route through the city, collecting bins of discarded oyster shells from over 40 local restaurants participating in the oyster recycling program. Last year alone, more than 38,000 bushels of shells were collected.
Restaurant visits involve sorting through the collection bins, removing non-recyclable items, and transferring the shells onto the bed of a trailer. The heavily filled trailers are then driven to a port in North Charleston, a designated dumping ground where the shells begin their next stage of transformation.
The Transformation
At the port, a small army of volunteers sorts and cleans the shells, prepping them for the natural sanitization process. The process involves leaving the shells in the open for about a year. During this time, the sun, rain, flies, and bacteria gradually purge the shells of any remaining bits of oyster residue or food particles, leaving behind pristine, reusable shells.
The SCORE program also receives significant support from community partners, including the Coastal Conservation Association (CCA), which has, over the years, donated upwards of $160,000 in equipment, and funding for 11 public shell drop-off bins. Since 2001, over 48,000 volunteers have contributed to the program, collectively donating over 109,000 manpower hours.
From Shells to Reefs
Once the shells are adequately sanitized, and the water is warm enough (at least 68 degrees), the SCORE program can launch the next phase of its operation: creation of new habitats. The shells are either bagged or placed on wire reefs, constructed by volunteers, and then submerged near the coast to help establish new oyster habitats. In some cases, the shells are replanted along marsh sides or planted loose on state-managed waterways, according to where SCDNR has evaluated the need.
The overwhelming commitment to the program by local volunteers, restaurants, and partner groups like the CCA goes far beyond growing the natural oyster population. It also benefits the local ecosystem, contributing to marine life biodiversity, improving water quality and shore stabilization, and enhancing recreational fishing opportunities.
A Green Initiative Worth Replicating
Despite the seemingly straightforward process, sourcing enough shells remains a challenge for the program. To bridging this gap, the program occasionally buys oyster shells from other states, like Louisiana. Consequently, SCORE is continuously working on enlisting the help of more restaurants to meet its shell requirement.
Unlike most recycling efforts where the end product is usually different from the original item, oyster shell recycling results in additional oysters and shells. Thus, as Luce says, this effort is “more like replanting than recycling.” By recycling these discarded shells, the program ensures that they get a second lease of life, contributing to the growth of new generations of oysters and eventually our dining experiences.
