Guest Article: Seafood Menus Get a Makeover
We’re pleased to share this timely article by Justine Channing of The Drop, who explores an important new shift for Australia’s hospitality industry — the rollout of the AIM Labelling System for seafood.
This federal change will bring greater transparency to menus nationwide, helping diners understand exactly where their seafood comes from and giving venues an opportunity to highlight their sourcing choices.
Republished with permission from The Drop. You can read the original article here
A new wave of transparency is coming to Australia’s hospitality industry, with diners set to notice a key change on menus across the country. A federal regulation shake-up will see pubs, restaurants, takeaway outlets, and fast-food chains begin to clearly label the origins of the seafood they serve, giving customers clearer insight into what’s on their plate.
Introducing the AIM Labelling System
The new approach, known as the “AIM” system, will indicate whether seafood is Australian, imported, or a mix of both. The simple letter codes, “A” for Australian, “I” for imported, and “M” for mixed, will start appearing on menus, boards, and signs in the coming weeks, although venues have until July 1, 2026, to fully comply with the new rules.
This change marks a major shift for the hospitality sector, which has long been exempt from country-of-origin labelling laws that apply to supermarkets and other food retailers. The move aims to close that gap and improve transparency for consumers who want to know more about the seafood they’re eating.
Why the Change Matters
Seafood is one of the few proteins where the origin is not always obvious. While consumers may assume dishes like barramundi or prawns are locally sourced, the reality is that the majority of seafood on Australian plates, around 64%, is imported. Lower production costs overseas, including cheaper labour and looser regulations, often make foreign seafood a more affordable option for food businesses.
By labelling the source of seafood, the new system empowers consumers to make informed choices. Whether diners prefer to support Australian fisheries or are simply curious about where their meal comes from, they’ll now have access to that information before ordering.
Supporting an Industry and Informed Choices
Australia’s seafood industry is a major contributor to the economy, with a domestic market valued at $3.7 billion and around 17,000 workers in commercial fishing and aquaculture. Industry advocates have been pushing for clearer labelling for years, citing research that showed many hospitality staff were unsure of the origin of the seafood they served.
This shift isn’t about discouraging imports but rather encouraging transparency. For everyday meals like a takeaway seafood curry, imported products might suit both taste and budget. However, consumers will now have the tools to decide when they want to opt for premium local catch or stick with more cost-effective alternatives.
Where to Find the Labels
The labelling information must be visible to customers before they make a purchase. Venues can choose how to display the details, either on printed or digital menus, menu boards, or standalone signage. Businesses may use the AIM letters, specify product origins, or include a broad statement like “We serve Australian seafood” or “We use a mix of imported and local seafood.”
Exemptions apply to some settings, including canteens, hospitals, prisons, schools, and other institutional food providers.
A Small Change with Big Impact
While the AIM system may only add a few letters to a menu, it represents a significant step toward more informed dining in Australia. For seafood lovers and supporters of local produce, it’s a welcome addition, offering clarity, choice, and a deeper connection to what’s being served at the table.
About the Author
DWS is pleased to introduce Gaming Specialist, Justine Channing, to the team.
Justine is an Executive Gaming Manager with over 30 years’ experience in the hospitality industry, has worked with prominent Australian Clubs and Hotel groups. She brings deep insights into gaming operations from her tenure with industry leaders like Aristocrat and IGT. Today, she leads a successful Gaming Specialist organisation, providing expertise in gaming analysis, revenue enhancement, and mentoring.
Additionally, Justine is a sought-after speaker at industry conferences and holds pivotal roles as Editor, co-owner, and Managing Director of The Drop.
Guest Article: Seafood Menus Get a Makeover
We’re pleased to share this timely article by Justine Channing of The Drop, who explores an important new shift for Australia’s hospitality industry — the rollout of the AIM Labelling System for seafood.
This federal change will bring greater transparency to menus nationwide, helping diners understand exactly where their seafood comes from and giving venues an opportunity to highlight their sourcing choices.
Republished with permission from The Drop. You’ll be able to read the original article here.
