Latest news with #VeronicaPapacosta
Yahoo
01-07-2025
- Business
- Yahoo
Aussie diners to spot new menu detail as major change to seafood rules gets rolled out
From today, diners in Australia could start to notice a significant change to their menus, with new regulations being being rolled out in pubs, restaurants, fast-food outlets, and take-away shops. Under the consumer law overhaul, hospitality venues will begin clearly stating whether their seafood is local or imported using a new system. Chefs and managers have been given notice that they have until July 1 in 2026 to comply with this federal government change, but patrons are likely to begin seeing updated menus in the coming weeks. Dubbed the 'AIM' labelling method, 'A' will indicate seafood is from Australia while 'I' will denote that it's been imported. When dishes like a marinara or paella contain a mix of local and foreign fish, you'll see an 'M'. Country of origin labelling was brought in for supermarkets and other retailers in 2006, but an exclusion was applied for the hospitality industry. However the industry's peak domestic body, Seafood Industry Australia, has been campaigning for the 'loophole' to be closed after a study it conducted found just 30 per cent of waiters were able to explain to diners where the seafood they were serving was from. Seafood Industry Australia's CEO Veronica Papacosta told Yahoo News the change will allow diners to 'know what they're eating', giving them the ability to 'make a choice'. 'Seafood is a unique protein. If you think about beef and chicken, you don't have to think – it's always Australian. But in Australia, 64 per cent of the seafood we're eating is imported,' she said. 'That issue is not well-understood by the community. People think they're eating Australian – it could be called Barramundi, but it's imported.' The domestic seafood market has a value of at least $3.7 billion, and commercial fishing and aquaculture employ around 17,000 people. Although Australia is girt by sea, buying imported fish is cheaper because wages are often lower overseas and regulations aren't as strict. 'We're not against imports necessarily, because we know there's an economic reality for some families. With a mid-week Thai curry, you don't necessarily need a high-end Australian prawn,' Papacosta said. 'But until we remove this exclusion and fix this loophole, we just don't think people have the transparency and the information they need to make a decision.' New research reveals dark side of Aussie seafood industry Rapid disappearance of large sharks causes 'ripple effect' in waters off Queensland Hunt for world's last giant fish as researchers find clues in ancient photographs Under the plan, restaurants must reveal if their seafood is imported or Australian before customers make a purchase. The information can be provided on menu boards, printed or online menus, or a separate sign. They can use either single letters through the AIM method, provide detailed information about where which specific item is from, or a business statement like "We only serve Australian seafood" or "We serve mixed seafood". The rules will not apply to canteens, schools, prisons, hospitals or medical institutions. Because consumer laws are being updated to provide more transparency, there has been a flood of discussion on social media, with many diners calling for a second critical update to be made to menus. They'd like to see a clear indication as to whether their fish is wild-caught or farmed. Related: Farmed salmon called into question - so is it safe to eat? Looking internationally, both methods can have issues when it comes to the environment. When fisheries aren't correctly managed, fish stocks can become depleted, and controversial harvesting methods like bottom trawling can destroy fragile ecosystems. The Seafood Industry Association supports both wild catch and aquaculture, and its CEO argues both are 'held to the highest standard'. Asked whether she'd back a change that would see the farming method disclosed, she said discussions about the production method would likely naturally develop between staff and customers. 'Once we start having conversations about Australian seafood, and the incredibly high standard of Australian aquaculture is better understood, I think that's a natural progression,' she said. The Marine Stewardship Council (MSC), which is responsible for the famous blue sustainability tick, said knowing where seafood comes from is "at the heart of responsible seafood consumption". At least 35 per cent of Australian wild-caught fish is now accredited under its scheme. MSC program director for Oceania Anne Gabriel said its program helped ensure sustainable fishing practices, the protection of marine ecosystems, and the sustainability of livelihoods. "Our latest consumer research shows that 91 per cent of Australians are concerned about ocean health, with overfishing ranking among their top concerns. Three in four believe we must consume only sustainable seafood to protect the ocean, and more than half are willing to pay more for certified options," she told Yahoo. Love Australia's weird and wonderful environment? 🐊🦘😳 Get our new newsletter showcasing the week's best stories.
ABC News
30-06-2025
- Business
- ABC News
New laws mean restaurants and cafes will need to label seafood as imported or Australian
It is common to pick up Australian seafood at the supermarket with few qualms. Since around 2006, "country of origin" labelling has been mandatory for packaged seafood sold in retail outlets. But these laws have not applied to restaurants, pubs or takeaway shops including fish and chip vans — until now. Under the "AIM" labelling method, customers will start seeing an A for "Australian", I for "imported" or M for "mixed origin", as hospitality businesses start moving towards a similar labelling system to grocery stores. The domestic seafood market is valued at about $3 billion. Seafood Industry Australia has been pushing for the change, saying the laws will help Australian fishers — who are held to high environmental and welfare standards — compete with a huge amount of imports. More than 60 per cent of seafood in Australia is imported. Seafood Industry Australia chief executive Veronica Papacosta said imports "weren't terrible", but clear communication between businesses and customers was needed. "There is a real assumption made by a lot of Australians that when they're sitting down to a seafood meal in a food service operation, that it is Australian because there's an absence of labelling," Ms Papacosta said. She said the changes were not needed for beef and chicken meat, which are almost completely sourced domestically. Ms Papacosta said the quality and price of seafood — including items sharing the same name — could vary depending on whether or not it was imported. "If you're down at the pub or the local Thai place, getting a curry on a Tuesday night, an imported prawn might be just fine for that price level. Ms Papacosta said the new labelling system would help customers make informed decisions, with people generally wanting to buy home-grown seafood. "Until recently, when you bought fresh salmon in a restaurant or in a retail store, it was always Tasmanian," she said. "But the Australian government lifted a ban on imported fresh salmon, which means we now have salmon from Chile in the system. "Now consumers may have to question whether they are buying Australian — or Tasmanian — or Chilean salmon." Director of Hobart seafood restaurant Mures, Will Mure, said the rules were "definitely a great thing for the seafood industry" because consumers would know what they were buying. "There is some seafood that isn't caught sustainably or ethically, and you often can't differentiate between them," Mr Mure said. He said the high ethical and sustainability standards placed on Australian fishers, including quotas on most fisheries, "comes at a cost". "What we do know is that Australian seafood is sustainable and it is ethical, and that's a good thing. There's a premium on that — it's very well-managed, Australian seafood. "But it's a beautiful product and you can have confidence when you eat it that you're eating a sustainable product," Mr Mure said. The year-long transition period will include a final four-week consultation to help businesses adjust. Ms Papacosta said Seafood Industry Australia was working with the Primary Industries Department to help businesses navigate the changes. "When you're running a food services business, it's really busy, it's sometimes seven days a week, so you don't have a lot of time to think about upgrades or optimising what you're doing," she said. She recommended businesses have conversations with customers and suppliers. "Where they are using either Australian or imported, having those conversations with their customers to help them understand that choice will be really important. "And then obviously some menu changes, I think there'll be some reprinting or designing that will have to happen to reset menus to make sure that they're applying the new legislation accurately." The laws will come into effect from July 1 next year.
