Call for labels to lift local seafood

THE Tasmanian seafood industry is calling for another step in country-of-origin labelling to benefit consumers and local fishers.

A new country-of-origin labelling scheme came into effect on July 1, requiring packaged food products to specify if they were made in Australia and the percentage of Australian ingredients used.

The requirements apply to most food sold in stores or markets, online or from vending machines but not to food sold in restaurants, cafes, takeaway shops or schools.

Tasmanian Seafood Industry Council chief executive Julian Harrington said the new law covered packaged foods but there needed to be greater insight and understanding in the food-service sector.

“We are supportive of the new laws, but there are barriers and challenges so we can take next steps in restaurants so consumers know what they are getting,” Mr Harrington said.

“We need to explore educational opportunities to help consumers know where their fish comes from, so they can make informed choices.

“Local fishers who supply local seafood deserve to get value for their product,” Mr Harrington said.

“We are not saying imported seafood is not good but consumers who want local fish need to know they are getting that.”

The council says the state’s seafood industry directly employs more than 3400 people with 75 per cent of them in the aquaculture sector.

Mr Harrington said the total value of the Tasmanian seafood industry was $913 million.

After the new legislation took effect The Australian Competition and Consumer Commission will conduct checks on 10,000 food products to ensure businesses are correctly displaying the new labels.

ACCC deputy chairman Mick Keogh said consumers should look out for the new labels if they want to find out where their food has been grown, produced, made or packed so they can make an informed decision about the food they buy.

“We’ve been providing guidance for businesses over the past two years about the new food labelling system, including how to apply and interpret the standard,” Mr Keogh said.