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The New Seafood Labelling Rules for Hospitality
If you’ve worked in hospitality for a while, you’ll know that sourcing seafood isn’t just about freshness or price — it’s about trust. Customers want to know where their food comes from, and the Australian Government is now taking steps to ensure that seafood served in restaurants, cafes, and other hospitality venues carries that information clearly.
After years of country of origin labelling (CoOL) being mandatory for packaged seafood in supermarkets, the rules are set to extend into hospitality settings. This isn’t just another compliance box to tick — it’s a shift in how we communicate transparency and build confidence with the people we serve every day.
What's being proposed
The government has drafted a new information standard for seafood country of origin labelling in hospitality. This would apply to cooked or ready-to-eat seafood — the kind served in fish and chip shops, pubs, fine dining restaurants, or anything in between.
The model proposed is called AIM: Australian – Imported – Mixed, which essentially means businesses will be required to label seafood as one of the following:
- Australian
- Imported
- Mixed origin
The intention is not to overcomplicate operations or burden hospitality businesses, but to provide a clear and simple system that informs consumers while being straightforward and low-cost to implement.
Why Is Country of Origin Labelling for Seafood Important in Hospitality?
Seafood is one of Australia’s most heavily imported food categories, but until now, customers dining out haven’t had the same clarity they get when shopping at the supermarket. This has raised concerns — not just about transparency, but about safety, sustainability, and supporting local industries.
Many consumers assume that if seafood is being served in Australia, it must be Australian. That’s not always the case. This move brings hospitality in line with consumer expectations and aims to give diners the right information to make informed choices about what ends up on their plate.
What Are The Benefits
For hospitality businesses, the benefits go beyond compliance. Implementing origin labelling can:
- Build trust and loyalty with customers
- Support ethical sourcing and local producers
- Help staff speak confidently about the food they serve
- Avoid confusion or misrepresentation that could damage a business’s reputation
Of course, there will be questions — what if your menu changes daily? What about mixed seafood dishes? The consultation process is exactly the place to raise these concerns.
How Can Hospitality Businesses Prepare for the Seafood CoOL Standard?
Right now, the government is seeking feedback from people working in the industry — including business owners, chefs, suppliers, and compliance staff. They’ve released two key documents:
Both are open for comment, and this is your chance to have a say in how the final version is shaped.
The key questions being asked are:
- Does the language used make sense in a hospitality context?
- Are there any areas that might be unclear for your team or your operation?
- What kinds of real-world examples or service scenarios would be useful in future guidance material?
By sharing your feedback, you’re helping ensure the new regulations are not only effective but practical — especially for those at the coalface of food service.
Have Your Say
Submissions are open now. You can provide feedback publicly, anonymously, or privately, depending on what works best for you or your business.
The draft documents and submission portal can be accessed here:
Seafood CoOL Consultation Portal
More detailed background reading can be found in the Decision Regulation Impact Statement.
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Our nationally recognised Food Safety Supervisor courses are delivered 100% online and designed for the hospitality industry. Learn the skills you need to confidently manage food safety risks, respond to new labelling requirements, and meet regulatory standards.
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