Article Picture

Recently, from July 2018, Sea Food Industry Australia wants all food sold in retail stores to be marked with the product’s country of origin. These labelling laws are extended to the service of food but do not apply to food sold in places like restaurants, cafes, pubs, clubs, and fish and chip shops.

Two Senate inquiries have called for this loophole to be closed. More than 86,000 consumers signed petitions asking for Country of Origin Labelling to become compulsory for seafood sold in the food service industry, but nothing has changed.

The Northern Territory successfully introduced Country of Origin Labelling for cooked and pre-prepared seafood in the food service industry in 2008. The fine for non-compliance is up to $20,000.

Australia Has More Imported Seafood

According to Sea Food Industry Australia CEO Jane Lovell, 70% of seafood eaten in Australia is imported. They have argued for this change at a political level; however, they were told consumers should ask food service staff where their seafood is from, which doesn’t work broadly.

Research conducted by the seafood industry found that 66% of food service staff couldn’t tell customers where the seafood they were serving was from. But, unless you’re in the NT, when you go out to dine, there is no obligation to label where the seafood you are about to eat comes from.

Former MasterChef star and seafood restaurant owner Rachael “Queen of Seafood” Ciesiolka said the mandatory labelling laws in the NT contributed to her restaurant’s success. “When I opened Rachael’s Shack, it was only meant to be a two-month pop-up; now, I’m entering my fourth year of trade,” she said.

“I promote using only local, Aussie seafood. It’s the best. People appreciate my efforts and my philosophy of ‘Boat to Plate’. I can tell them where their fish has been caught and which boat it’s been on.”

“I understand that some people could see origin labelling as another thing they must do, but it gives you a great way to promote your business. People consider me an expert, which keeps them returning and recommending me repeatedly.”

As Australians love their seafood and next to freshness, the country of origin is the second most influential factor for a consumer choosing which seafood they buy.

Twenty years ago, almost all the seafood Australians ate was Australian seafood, and most assume it still is. However, with 70 per cent of the seafood consumed in Australia imported, having this information available to consumers in food service is critical.

Surveys found the cost of CoOL compliance was between $100 and $500 per annum, with any supply changes factored into menu reprints. However, NT food service providers said that while there was initial antagonism amongst some owners at the prospect of additional compliance responsibilities, such concerns fell away when they realised CoOL provided an opportunity to market seafood on their menus actively.

One business owner, Selvam Kandasamy, and chef at Saffron restaurant in Parap, NT, believes that labelling is perfect and helps his business greatly. The use of Australian seafood is their highlight.

What Are Restaurants Now Doing?

Restaurants are reprinting their menus all the time. They are adding that if things are gluten-free, dairy-free, or vegetarian, why can’t they include where the seafood is from?

Mr. Kandasamy said introducing CoOL requirements in the food service sector across Australia would provide a level playing field for both local and imported products.

“I know food service owners are concerned about margins, but if everybody comes on board and labels their seafood’s origin, then it doesn’t make a difference,” he said.

“The problem is when you label your seafood as Australian, and it’s more expensive, but another shop uses imported seafood, doesn’t label it, and it’s cheaper. If you’re eating seafood at a restaurant in Australia, most people think it will be from here, but I’ve worked in many restaurants, and it’s not.

“If people say our seafood dishes are expensive, then we tell them it’s all Australian seafood, which says everything. Nobody has ever complained about it or not ordered it.”

Diners have become much more savvy in recent years and actively seek restaurants that use local and Australian produce. Across the country, people are searching out venues that use and label their seafood as Australian.

They are sick of being misled about the origin of their seafood and having to hunt around to find somewhere that sells local or Australian seafood.

Thus, all establishments will have to be adaptable to change and evaluate the opinions of what the customer wants with regards to menu transparency.

The customer now has the upper hand when it comes to their dining experience and wallets. They can research as they walk with a computer and camera in their hands, and they have a bigger voice with their experience with social media.

Seafood Industry Wants to See CoOL in Restaurants

Seafood Industry Australia said an equal playing field would not be difficult for the food service industry to implement as CoOL is mandated up to the back door of restaurants.

“Right now, for foo food supply chain is known in food service to the cool-room door. However for foo,d safety purposes, the information is sadly often not passed on to the consumer,” Ms. Lovell said.

“SIA wants to see CoOL in restaurants, clubs, and cafes so consumers can make informed purchasing decisions in retail and food service. CoOL allows consumers complete transparency of the supply chain of their seafood.

“We’d like to see Australian seafood identified on menus, simple as that. At a minimum, we’d like to see something like Australian Barramundi, but businesses can be as specific as they want. For imported seafood, a simple ‘i’ to denote it’s imported with a clear explanation of what it means printed somewhere on the menu.”

Ms. Lovell agrees that Australian produce is seen around the world as being superior in quality and less likely to be contaminated due to their high standards of food safety.

“Using locally grown or produced products signals to customers that they can trust you and your products to be safe and of the highest quality available,” she said.

“Buying local ingredients and products that use local ingredients supports the growers and producers in Australia, which contributes to the economy and helps small businesses to continue offering value and quality to the market.”

So next time you sit to have the sea for Australia, ask the chef or owner where it comes from and opt for local healthy and fresh produce. (With inputs from news sources)