Transparency at the table matters. New Australia-wide rules are coming that make it easier for diners to know where their seafood comes from—and we’re already working with our partners to make compliance simple.
What’s changing?
From 1 July 2026, hospitality venues across Australia—restaurants, cafés, pubs, clubs, food trucks and takeaways—must clearly show the country of origin for every seafood dish before a customer orders. The national model uses AIM:
- A = Australian
- I = Imported
- M = Mixed origin
This requirement sits under the new federal information standard for seafood in hospitality settings and forms part of the Australian Consumer Law. Industry.gov.aubusiness.gov.au+1
In practice: your printed menus, menu boards, QR menus and delivery-app listings must be updated so a customer can see “A”, “I” or “M” (or the full words) next to each seafood item before they decide.
What’s already in place for retail?
For retail food (e.g., fishmongers, supermarkets and pre-packed products), the Country of Origin Food Labelling Information Standard 2016 has applied since 1 July 2018. You’ll know it by the kangaroo logo and bar chart or other approved word statements that indicate if a product is grown/produced in Australia and the proportion of Australian ingredients. ACCCFood Standards Australia New ZealandFederal Register of Legislation
How Infinity Blue is supporting Food Service
We supply 100% Australian, salt-water barramundi year-round—and we’re making CoOL compliance easy for partners.
For hospitality venues (now through July 2026)
- Menu-ready origin tags
A library of “Australian”/A icons and text snippets sized for print, PDF, QR and delivery apps (Uber Eats, DoorDash menus). - Signage & boards
Counter cards and chalk-board templates with AIM explanations for diners. - Simple menu audit
A fast checklist to identify every seafood line item that needs an origin indicator, including specials, set menus and market fish. - Staff cheat sheet
One-pager for FOH: how to explain AIM, what to say when origin varies (e.g., weather events), and where to check the day’s provenance. - Procurement notes
SKU-level mapping so purchasing teams can keep origin accurate when making substitutions.
(These tools reflect the new federal standard for seafood in hospitality; final compliance responsibility sits with the venue.) Industry.gov.aubusiness.gov.au
