A warm welcome back to “Women in Circularity,” where we shine a light on women moving us toward a circular economy. This month, I was pleased to connect with a regenerative system builder: Charlotte Boesch. Charlotte is a Senior Program Manager for the Billion Oyster Project, a nonprofit dedicated to restoring oyster reefs to New York Harbor through public private partnerships and education initiatives. Charlotte has over a decade of experience in stakeholder engagement and circular systems development.
What sparked your interest in circular economy work and how has your career evolved to reflect that passion?
Growing up, my mother never let food go to waste—every vegetable scrap went into the compost, every leftover found new life in the next meal. This early lesson in resourcefulness planted the seeds for my understanding that “waste” is often just a resource in the wrong place. My passion for circular systems deepened through childhood summers spent clamming in tidal flats and digging in my family’s vegetable garden, where I witnessed firsthand how natural systems operate in perfect cycles. This foundation led me to pursue Anthropology and Environmental Studies at Hamilton College, followed by a Master’s in Food Studies from NYU, where I explored how humans interact with nature through what we grow and eat. My career has evolved from teaching children about local food systems at Stone Barns Center for Food and Agriculture to now managing an innovative circular program in New York City. At Billion Oyster Project, I oversee the transformation of what restaurants typically discard—oyster shells—into the building blocks for marine habitat restoration. It’s the ultimate expression of circular thinking: yesterday’s dinner becomes tomorrow’s living reef.
How is the Billion Oyster Project advancing circularity?
Billion Oyster Project is recycling oyster shells from restaurants—typically destined for landfills—to restore oyster reefs in New York Harbor, creating a local circular loop that benefits both the hospitality industry and marine ecosystems. I manage relationships with over 75 restaurant partners across NYC, collecting more than 300,000 pounds of shells annually that become the foundation for new oyster habitat. We’re shifting how the hospitality industry thinks about waste by demonstrating that their “byproducts” are actually valuable resources. Instead of viewing oyster shells as waste to be hauled away, our partners now see them as valuable materials for habitat restoration. We’ve created a system where the environmental impact of enjoying oysters actually becomes positive—the shells return to create a new oyster habitat that filters water, protects coastlines from storms and supports biodiversity.
Of all the projects you have worked on, is there one that you found especially transformative in terms of its approach to circular design?
The most transformative project I’ve worked on has been developing our restaurant partnership program because it demonstrates how successful circular design must engage every possible stakeholder. The public-private partnership model connects partners at every level—from individual chefs and diners who now see shells as habitat rather than waste and state agencies developing waste diversion policies, to corporate partners that want to align with circular principles and restoration practitioners in coastal cities across the country, scaling a similar model. In a single week, I might work with a Michelin-starred chef passionate about sustainability, chat with a city agency funding organic composting, train restaurant servers on proper shell separation and conduct a field outing with students interested in marine policy. This multi-stakeholder approach means our circular system has roots everywhere — restaurant owners see cost savings and marketing benefits, diners feel good about their environmental impact, city agencies meet waste diversion goals and marine ecologists restore critical habitat. The program succeeds because we’ve made it possible for everyone from back of house staff to government officials to play a meaningful role in closing the loop. When circular design creates space for participants to contribute their unique skills and interests, it becomes both scalable and sustainable.
What emerging trend in the circular economy space are you most energized by, and where do you think the greatest opportunity lies for growth or disruption?
I’m most energized by the growing recognition that marine ecosystems are critical infrastructure to protect and that circular economy solutions can be an answer. Ocean-based circular approaches—like seaweed farming, shellfish aquaculture and marine habitat restoration—offer incredible opportunities to sequester carbon, filter water and create sustainable food systems simultaneously. The greatest opportunity lies in scaling hyperlocal circular solutions that connect urban consumption with regional ecosystem restoration. Our shell recycling program proves that cities can become regenerative rather than extractive when we design systems that give back. We just need to recognize that our waste streams aren’t problems to be managed—they’re resources that can actively heal the ecosystems that sustain us.
What strategies do you find most helpful for staying engaged with sustainability?
For staying engaged with sustainability, I recommend getting your hands dirty—literally. Whether it’s maintaining a home compost system, attending local sustainability meetings or volunteering, there’s no substitute for direct experience to understand how your local community is advancing circularity. Most importantly, you have to live it to whatever extent you can. That means digging in your cupboard and using ingredients up before they expire, getting creative in the kitchen with what you have, joining local Buy Nothing groups and browsing Facebook Marketplace before buying new. Reduce and reuse as much as you can. The most valuable insights come from your own daily practice of closing loops in your own life.
MaryEllen Etienne is the creator of “Women in Circularity.” Etienne works on the Market Transformation and Development team for the U.S. Green Building Council. She has over 20 years of experience in sustainability and is a champion of the circular economy.
