Restaurants, cafes, pubs and other food venues across Australia will be required to label the origin of their seafood from July 1, under new rules introduced by the federal government.
The changes mean hospitality businesses serving seafood for immediate consumption – whether dine-in, takeaway or delivery – must tell customers whether their seafood is Australian, imported or a mix of both.
The system uses what is known as the AIM model: A for Australian, I for imported and M for mixed origin where a dish contains both.
The rules apply to restaurants, cafes, takeaway shops, pubs, clubs, hotels, casinos and food trucks.
Agriculture Minister Julie Collins said the changes were long overdue.
“For too long Australians have floundered with not enough information about the origin of seafood in hospitality venues, which is why we’re reeling this in,” Collins said.
“We’re backing more information for Australian consumers, who can be sold hook, line and sinker on local Australian seafood.”
She said the reforms delivered on a commitment she made while in opposition.
“The fisheries industry provides significant value both as a job creator and economic driver in regional Australia and our Government is proud to back Australian seafood, which is the best in the world,” she said.
Australia’s seafood industry directly employs more than 10,000 people and generates around $3.7 billion in gross value to the economy.
At Hobart waterfront restaurant Mures, the labelling system is already well established.
General manager Eve Mure said the new rules would create a level playing field.
“This new law kind of puts us or puts restaurants in an even playing field and gives customers transparency when they’re choosing where they’re getting their seafood from,” she said.
The venue has been labelling its fish for years.
Mures fisherman Wilson Mure said the information was particularly useful for visitors.
“It’s probably more for tourists and they come in and it’s nice for them to see exactly where the fish are,” he said.
