Partners

Restoring the East End takes all of us

Restaurants, businesses, schools, local government and fellow conservation groups help us recycle shells, build reefs and teach the next generation. Here's who's in the water with us, and how you can join.

Become a partner Recycle your shells

South Fork Sea Farmers volunteers at work

36restaurant & market partners

16community & conservation partners

6public shell drops

5reefs built together

Ways to partner

Restaurants & markets

Save your oyster and clam shells. We collect them and turn them into new reef.

Join shell recycling → Businesses & sponsors

Fund reef building, events and student scholarships, and put your name behind cleaner water.

Talk to us → Schools & educators

Bring students into the water with hands-on oyster gardening and reef monitoring.

Bring your class → Conservation & government

Share sites, data and expertise so restoration can grow across our bays.

Work with us →

Community & Conservation Partners

Freshly shucked oysters on ice with lemon and mignonette

Dinner tonight, a new reef tomorrow

When our restaurant partners shuck oysters and clams, they set the shells aside for us instead of the dumpster. Those shells become the base of new reefs, giving baby oysters (spat) a natural surface to settle on and grow.

We're proud to work with chefs, markets and hospitality teams who care where their seafood comes from, and where it goes next.

How shell recycling works

From plate to reef

1Shuck
Partner restaurants and markets set aside oyster and clam shells.
2Collect
Shells are picked up from partners and our public shell drops.
3Cure
Shells rest outdoors until they're clean and safe to return to the water.
4Reef
Baby oysters settle on the shells, and the bags go into the harbor as new reef.