Australians want to buy sustainable, locally caught fish.
While most of us think we’re eating Australian seafood, about 72% of what we eat is imported.
Around the globe many fish stocks are declining. Poor practices in some fisheries are threatening fish species, destroying habitats and undermining workers’ rights.
Consumers’ health is at risk. For example some shark species contain high levels of mercury, but because of poor labelling people eat it unaware of the consequences.
While not every seafood product on the market is a good choice, Australia’s weak seafood labelling laws mean we’re eating in the dark.