Australia mandates seafood country-of-origin labelling on menus from July 1, 2026
Consensus Summary
Starting July 1, 2026, Australia will require all hospitality venues serving seafood for immediate consumption to label their menus with 'A' for Australian, 'I' for imported, or 'M' for mixed seafood origins. This policy, pushed by Seafood Industry Australia, aims to give consumers transparency about where their seafood comes from, as over 64% of seafood consumed in Australia is imported. While the law applies broadly to restaurants, cafes, pubs, and food trucks, exemptions include shelf-stable products, incidental seafood, and institutions like schools and hospitals. Critics argue the labelling is too simplistic, lumping all imports together without distinguishing between sustainable or high-quality foreign seafood. Some businesses, like McDonaldâs and larger chains, have already updated their menus, while smaller operators express frustration over the added cost and complexity. The government emphasizes the move supports local seafood industries, though enforcement details remain unclear, with state regulators expected to handle compliance.
â Verified by 2+ sources
Key details reported by multiple sources:
- The new law requires restaurants, cafes, pubs, clubs, takeaways, food trucks, market stalls, hotels, and motels to label seafood with 'A' (Australian), 'I' (imported), or 'M' (mixed) as of July 1, 2026.
- Over 64% of seafood consumed in Australia is imported, according to Seafood Industry Australia (SIA).
- The labelling system is called 'Country of Origin Labelling' (COOL) or 'Aim' (A, I, M) in the Guardian article.
- Exemptions include shelf-stable seafood (e.g., canned tuna, fish sauce), incidental seafood (e.g., anchovies in pizza), and food served more than 24 hours after ordering (e.g., catering events).
- Canteens, schools, prisons, hospitals, and one-off charity events are exempt from the new rules.
- Seafood Industry Australia (SIA) lobbied for the law to provide consumers with greater transparency and choice.
- The legislation does not specify fines or penalties but refers to state/territory regulators (e.g., NSW Fair Trading, Consumer Affairs Victoria) for compliance enforcement.
- The new rules apply to businesses selling seafood for immediate consumption, including home-delivered meals.
Points of Difference
Details reported by only one source:
- John Ackerman, SIA chief executive, stated the law is not about suggesting imported seafood is inferior but about providing clear information for consumer decisions.
- Australian Venue Co, which runs over 200 pubs, noted that at least 90% of their venues serve seafood, making the change significant but manageable.
- McDonaldâs updated its Uber Eats menus to include 'Filet-O-Fish (contains imported seafood)' as an example of compliance.
- Chef Muhammad Hanif from Viet Hoa Oyster Bar & Kitchen expressed frustration over the cost of menu updates, noting most customers donât care about the symbols.
- David Loh of a Sydney seafood business highlighted that some customers prefer imported seafood (e.g., Chinese pipis, Irish razor clams) due to quality.
- John Susman, a Sydney seafood consultant, criticized the law as a 'dangerous distraction' and argued it doesnât motivate consumers to choose Australian seafood.
- Christo Christophidis from Ripponlea Food and Wine in Melbourne noted that using Australian prawns adds $5 to a $42 dish, increasing the cost of goods to 38% of the selling price.
- The ACCC stated that pecuniary penalties may be imposed by courts for non-compliance with the Australian Consumer Law (ACL).
- Stephen Nairn oversees a Melbourne restaurant where diners are guided through sushi courses without menus, a scenario not explicitly addressed in the legislation.
- Julie Petty, general manager of Seafood Industry Australia, said the labelling will align restaurants with seafood packaging information.
- Juan Carlos Negrete, chef at Maiz in Sydney, used the menu changes to highlight Australian seafood despite its higher cost, calling it a 'good excuse to make menu changes'.
- Kim Riskas from the Australian Marine Conservation Society (AMCS) criticized the labelling as insufficient, advocating for more detailed information like state/territory of origin and compliance with the Australian fish names standard.
- Federal Minister for Industry Tim Ayres described Australian seafood as 'great quality, safe, environmentally friendly' and said the changes support local fishing communities.
- Federal Fisheries Minister Julie Collins stated diners had 'floundered' without this information, using the phrase 'reeling this in' to describe the policy.
Contradictions
Conflicting information between sources:
- The SMH refers to the system as 'Country of Origin Labelling (COOL)' while the Guardian calls it 'Aim' (A, I, M).
- The SMH mentions that the legislation takes effect the same day as a national minimum wage increase and a requirement to pay superannuation with wages, but the Guardian does not reference this timing conflict.
- The SMH includes a quote from John Laureti criticizing the rule as an 'overreach,' while the Guardian does not mention this specific critique.
Source Articles
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Whatâs the catch? Menus across Australia to show seafoodâs country of origin
From 1 July, restaurants need to tell customers whether their fish and seafood was caught in Australia or overseas Get our breaking news email , free app or daily news podcast From 1 July, diners across the country will see a small but notable change on menus. The federal government has made it mandatory for hospitality venues to designate a seafood productâs country of origin: âAâ for Australian, âIâ for imported and âMâ for mixed. Continue reading...