New Orleans' thriving oyster industry generates a significant amount of discarded shells. Unfortunately, most of these shells end up in landfills instead of being returned to the coast. In an effort to reverse this trend, a new tax credit has been passed into law by Gov. John Bel Edwards. Under this measure, restaurants will receive a $1 credit for every 50 pounds of oyster shells donated to an oyster shell recycling program.
State Rep. Mandie Landry, D-New Orleans, who sponsored the legislation (House Bill 255), emphasized the value of repurposing the substantial quantity of oyster shells currently being wasted. The recycled shells play a crucial role in building bulwarks against waves, storms, and rising sea levels, which contribute to Louisiana's alarming land loss. Additionally, these reefs foster the growth of new oysters while providing habitat and sustenance for various marine animals.
The Coalition to Restore Coastal Louisiana (CRCL) operates the state's sole large-scale shell recycling program, which has already returned 13 million pounds of shells to the water since 2014. With the implementation of the tax credit, the program is expected to receive a significant boost. Tyler Bosworth, CRCL's advocacy director, expressed optimism that the legislation would enable more restaurants to participate without compromising their financial bottom line.
The tax credit received unanimous support from both the Senate and House of Representatives. It also garnered endorsement from environmental groups, the Louisiana Restaurant Association, and the Louisiana Hotel and Lodging Association.
Currently, 29 restaurants in New Orleans and Metairie participate in the CRCL recycling program. However, the monthly fee of $55 per-bin pickup often restricts participation to larger establishments. The tax credit is intended to make it feasible for smaller restaurants, including family-run businesses, to contribute to the recycling efforts.
CRCL's collection fees cover frequent shell pickups and transportation to a site in St. Bernard Parish, where the shells are left to cure in the sun for a year. Afterward, volunteers pack the shells into biodegradable mesh bags for use in reef projects.
To date, CRCL has utilized shells to construct approximately 8,000 feet of oyster reefs across five parishes. The organization plans to establish its sixth reef during the upcoming fall season. With the new tax credit in place, the hope is that more restaurants in New Orleans will be inspired to participate in oyster shell recycling, contributing to the preservation of the coastal ecosystem.
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