AUSTRALIA | New country of origin labelling requirements for seafood in foodservice are due to come into effect from July this year.
From 1 July 2026, new country of origin labelling requirements will apply to seafood served in restaurants, cafés, pubs, clubs and catering businesses across Australia.
The changes sit under the Australian Consumer Law and introduce mandatory origin disclosure for seafood sold for immediate consumption. This includes dine in, takeaway and delivery.
The intent of the reform is to provide customers with clear and consistent information about where their seafood comes from at the point of ordering.
The requirements apply to all foodservice businesses that serve seafood, including restaurants, cafes, pubs and clubs, catering and event operators, and quick service and takeaway venues. If seafood is on the menu, the rules apply regardless of portion size or dish type.
Foodservice businesses must use the Australian Imported Mixed model, known as AIM, to describe the origin of seafood used in menu items. A means Australian seafood, I means imported seafood, and M means a mix of Australian and imported seafood. The AIM statement must be clearly displayed and easy for customers to understand before they place an order.
The country of origin information must be shown wherever customers make a purchasing decision. This includes printed menus, digital menus and QR code menus, online ordering platforms, menu boards and in-venue signage, websites and apps. The information must be visible before ordering, not after purchase.
Any claim about seafood origin must be accurate and supported by supplier information. Businesses must take reasonable steps to ensure origin descriptions reflect what is actually being served.
Misleading or incorrect origin claims may breach Australian Consumer Law and expose businesses to enforcement action.
For dishes where seafood origin varies due to supply availability, the Mixed option may be appropriate. Operators should avoid making claims that cannot be consistently verified.
Although the rules take effect on 1 July 2026, preparation should begin well before this date. Practical steps include reviewing all seafood menu items, confirming origin details with suppliers, updating menu templates and digital ordering systems, and training staff so they can answer customer questions confidently. Early preparation will reduce compliance risk and avoid last-minute menu changes.
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