Country of origin labelling for seafood in hospitality settings: regulation impact statement

To whom it may concern.

As someone who enjoys consuming our clean and green Australian (local) seafood, I find it imperative that the source of seafood is openly disclosed.

As consumers, we have every confidence that our professional fishers are harvesting in a sustainable and efficient manner. The level of regulation that they face in taking their vessel to sea certainly provides more than enough information that these fishers are abiding by the current regulations and limits imposed on them. The big wildcard in the equation is the role played by unregulated amateur fishers.

When purchasing seafood for my own consumption, I really want to be only supporting a fisher who has complied with the criteria best standards determined by Australian fishers.

I strongly object to being served fish that is of an unnamed source and therefore of unknown health standards.

I consider truth and honesty in labelling as being a very basic requirement and if the sourced product does not carry that information, then I feel that they are trying to pass off an inferior product and taking an unfair advantage of our Australian fishers.