T H E O Y S T E R D I S H


We are proud to announce our support for HB255, a bill under consideration by the Louisiana Legislature to establish a tax credit for restaurants that recycle their shell for environmentally beneficial uses. The credit would reduce a restaurant’s state tax liability by $1 per 50 pounds of shell recycled, not to exceed $2,000 annually.
This fall, we will be completing our second reef built in partnership with the Pointe-au-Chien Indian Tribe. This reef will be made up of 200 tons of shell and protect 400 feet of shoreline from erosion.
We couldn't do this without you! We really appreciate your help putting shells back in the water.
If you're interested in helping us build the reef, reach out to volunteers@crclorg
Rep. Mandy Landry, OSRP lead Darrah Bach, and Christine Verdin of the Pointe-au-Chien community presenting HB255 earlier this month.All restaurant industry members are invited to join Chefs Brigade on Chefs on Boats! This program is a unique and immersive educational experience to gain exposure to the Louisiana and the Gulf Coast fisheries. Participants learn about a variety of impacts to the resources required to source our beloved seafood recipes. Check out their website for more information!
In April, we received notice that we are one of the organizations in partnership with Restore America’s Estuaries recommended to receive $4.9 million in funding from NOAA to facilitate oyster shell recycling and restore oyster reef habitat across the Gulf Coast. This will help us grow the program immensely.
It was a night filled with music, fresh oysters, delicious food, terrific conversation and the magic of the Louisiana Swamp exhibit at Audubon Zoo.
Special thanks to Mister Mao, Pêche, Bourbon House and the Blue Crab for their gift card donations. We treated over 250 attendees to fresh oysters from Bayou Rosa Oysters, Robin's Oysters, and Louisiana Seafood We raised close to $25,000!
Thank you to all who came out and supported CRCL!
Our program was featured in a PBS NOVA segment on communities "Weathering the Future." Our partners Rosina Phillippe (Atakapa-Ishak/Chawasha tribal elder) and Elder Chief Shirell Parfait-Dardar (Grand Calliou Dulac band of the Biloxi-ChitimachaChoctaw Tribe) discuss the coastal land loss crisis threatening their communities See our recycled oyster shell reef in Bay Adams at 41:00.
Please Mind your Trash!
Please recycle ONLY oyster, mussel, clam and scallop shells in the bins. Your shells will be returned to the water - let's make sure trash does not go with them!
JUNE 23 & 24: BIG BRANCH MARSH NATIONAL WILDLIFE REFUGE MARSH GRASS PLANTING
SEPTEMBER 22-23 & 29-30: POINTE-AU-CHIEN RECYCLED OYSTER SHELL REEF BUILD
If your restaurant needs to pause pickup (closure, oysters off the menu temporarily, etc.), please email us at oysters@crcl.org or call Darrah at (415) 722-6404
Once you are ready to resume pickup, let us know!
JOIN US MAY 31 - JUNE 2 FOR STATE OF THE COAST!
State of the Coast is a biannual conference hosted by CRCL focused on the dynamic conditions of Louisiana's coastal communities, environment and economy
We will host a Coastal Issues Candidate Forum for gubernatorial candidates on June 2, with the major contenders answering questions about coastal land loss and the state’s restoration program and plans. The forum, which is open to the public, will be held at the Ernest N Morial Convention Center in New Orleans at the conclusion of the State of the Coast conference.
This year has been an impressive one so far!
This year we reached a record number of partner restaurants! We can't wait to see how much shell we divert from landfills in 2023.
CRCL established the Oyster Shell Recycling Program (OSRP) in 2014 to keep shell out of landfills and slow coastal land loss. In partnership with New Orleans-area restaurants and our legion of volunteers, we collect oyster shells to restore reefs that help protect Louisiana’s eroding coastline. Since starting the program in 2014, we have recycled more than 13 million pounds of shell and protected over 8,000 feet of shoreline along the coast. Once you shuck ’em, don’t just chuck ’em!
400 feet
200 tons
Bagged
Plaquemines
300 feet
150 tons
Bagged shell
400 feet
200 tons
Bagged shell
Darrah Bach
OSRP Coordinator darrah.bach@crcl.org
Restaurant onboarding and special events
Sofia
Giordano
Coastal Adventures Coordinator
Fiona
Lightbody
OSRP Technic fiona.lightbody@crcl.org
Quarterly reports, volunteer events
sofia.giordano@crcl.org
Volunteer event coordination
Hendrik
Vanderwall
Recycling Contractor
R&R Recycling
504-472-2080
Bin delivery and pickup
James Karst
Director of Communications
james.karst@crcl.org
Media inquiries