Respond now: Published response
Published name
Make a general comment
COL is an opportunity for the entire supply chain and community and is not in any way an impediment
Would you like to answer the survey questions?
1. Do you think information about seafood origin will help you make decisions on what to buy in hospitality settings?
Absolutely. It is no different to an ingredient list which is compulsory to tell us what we are eating. Where it comes from is no less important.
2. Do you think the terms ‘Australian’, ‘imported’ or ’international’ and ‘mixed origin’ are easy to understand?
Yes
3. Do you think businesses should have some flexibility in how they provide origin information? Or, do you think more specific requirements should apply? For example, rules on the terms, format, and communication methods businesses need to use.
We need clear rules that clearly define country of origin.
4. Are you already providing seafood origin information to consumers? If so, how are you doing this?
We specifically identify Australia as the origin of our product and we also include some regional appelation.
5. How do you think the model for seafood CoOL, proposed in the discussion paper (see section 3), would impact your business? This includes benefits, impacts on processes, costs and customer experience.
It would provide a benefit in that it promotes the value of Australian produce which benefits all consumers and our country.
6. What would be your preferred way to display seafood origin information?
It must be clear and of similar size to the product description.
7. Do you have any preferences for how seafood origin information is displayed?
It should form part of the description.
8. Do you buy or serve any seafood products not covered by the description of ‘seafood’ in the discussion paper (see section 3.2)? If so, do you think these products should be covered? Why?
No
9. Does the description of ‘Australian’ in the discussion paper (see section 3.3) make sense? If not, what do you think should be labelled as ‘Australian’?
It makes sense
10. Can you access accurate information to be able to apply this description of ‘Australian’ to seafood? For example, product ordering lists, invoices, supply documents.
Yes
11. Are there any issues accessing accurate seafood origin information? If so, what changes would help?
Importer/distributors must be required by law to identify the origin of the product they sell to processors
12. Are there any types of hospitality businesses not mentioned in the discussion paper (see section 3.4) that should be covered by seafood CoOL? If so, please explain why. Provide supporting data if possible.
Importers and distributors
13. Are there any types of hospitality businesses that should be excluded from seafood CoOL? If so, please explain why. Provide supporting data if possible.
No
14. Do the scenarios in the discussion paper (see section 4) match how you think seafood CoOL should work in practice? If not, why not?
Well written
15. Based on your experiences, are there any scenarios (for example, seafood dishes or business models) that you wouldn’t know how to label? If so, please explain.
No
16. What kind of compliance or enforcement arrangements are needed to support seafood CoOL?
Unsure. An option would be a requirement, when asked, for a supplier to evidence their origin. You can be sure there will be some substitution but its not a perfect world.
17. What should happen if businesses are not compliant?
Named and shamed!!!
18. How long should businesses have to introduce seafood CoOL and why?
You would need to have at least a 6 month introduction to allow inventories to clear
19. How could the government help businesses and consumers understand and adapt to the new labelling rules?
The best way would be some promotional work. A number of options and incentives may be considered
20. Would an education campaign help introduce seafood CoOL to businesses and consumers? If so, what kinds of campaign would help?
Yes. TV. Education in teaching institutions such as W. Angliss. Some restaurant awards to give some free promotion to restaurants that serve Australian Seafood. Events at market. etc.
21. Where would you look for information and guidance on labelling rules?
Should it be incorporated with FSANZ?
22. Do you know of any other requirements that could inform development of seafood CoOL?
Not at this stage
23. Are there any further comments you would like to make or is there anything else we should consider?
This program is not just a promotion of Australian Seafood. It is a promotion of Australia and its values designed to encourage Australians to support the value of our environment and to encourage tourists to visit us and enjoy our special seafood