Darren Chester (Gippsland, National Party, Parliamentary Secretary to the Minister for Defence) Share this | Hansard source

I appreciate the opportunity to speak in relation to report of the House of Representatives Standing Committee on Agriculture and Industry's inquiry into country-of-origin labelling of food. I want to congratulate the chair, the member for Grey, Rowan Ramsey, and all the committee members for all the work they have done on this committee, because I think it is a very important report. Country-of-origin labelling is obviously a very contentious issue, particularly for regional members of this place—and I note the presence of two regional members in the chamber beside me at the moment.

This is a contentious issue which prompts very passionate responses, but I particularly want to speak in relation to one of the recommendations in the report as it relates to seafood. Recommendation 7 is:

The Committee recommends that the Northern Territory's country of origin labelling of seafood in the food service sector be referred to the Council of Australian Governments for consideration.

This is a very important recommendation for my electorate, the electorate of Gippsland, and in particular for the Lakes Entrance fishing industry, which has been one of the leading advocates, on behalf of fishermen, to improve the system of labelling for seafood purchased in the food service sector.

My concern—and I have raised this before in the House—is that it is very likely that Australian fishermen and anyone who eats seafood in a restaurant, club or bar is currently being ripped off throughout Australia, apart from perhaps in the Northern Territory. That is because the country of origin of the product you are being served is never provided to you when you are in that restaurant environment. It is high time that we end the rip-offs and rorts and tell consumers exactly what they are eating.

If I go to a restaurant—and I am partial to seafood—and I order flathead tails, I want a delightfully sweet fish more than likely caught by a Lakes Entrance trawler fishermen under sustainable conditions and a highly regulated industry. I do not want bass from the Mekong Delta smothered in batter and plonked on a plate of deceit and passed off as some fresh Australian seafood. I encourage Australians to take this challenge next time they order seafood from a club or a bar and actually ask the waiter or waitress, 'Where did this come from?' Chances are, he or she will not be able to answer the question and no-one in the kitchen will be able to answer the question. I do not blame them, because they are not required to answer the question. What concerns me is that there are fish being passed off as fresh Australian seafood in many of our restaurants and clubs at the moment when they are not. I think the Northern Territory system is a far better way of managing what I believe is a major concern for the dining public but also for fishermen.

I am not just concerned for the diners in these restaurants; I am also concerned that fishermen are not getting a fair return for their wild catch or farmed product. The Australian aquaculture industry's reputation for sustainably managed and environmentally sustainable fisheries means those fishermen would be able to attract a premium for their seafood if it was fully declared to the dining public in advance at a restaurant or club. We know, in many cases, that fish is sourced from overseas, with about 70 per cent of Australia seafood being imported. There is currently no obligation whatsoever to tell the diners in these establishments where the seafood has come from.

When I talk to industry representatives, they tell me that they are not against imports by any stretch of the imagination. They simply want country-of-origin labelling to provide fairness in the industry and to ensure that customers are well informed and can make an informed choice to buy Australian product and perhaps even pay a little bit more if that is their choice. They are concerned that they are not getting full value for the Australian product.

I would like to quote from a submission that the Lakes Entrance Fishermens Co-Operative made to a previous government inquiry on this issue. This is from Dale Sumner, the chief executive, who has been a long-term campaigner on this issue. He said:

Given the strong consumer demand for Australian seafood it is incredibly frustrating and concerning that imported seafood is able to be sold without any declaration regarding its origin being made at the plate. This is a significant issue for both the seafood processing sector and more importantly the consumer.

The current failure of labelling laws in regard to cooked seafood is contributing to an increasing number of consumers losing confidence in what seafood they are eating. Consumers need to be comfortable eating seafood and be provided a clear understanding of where it originated.

It is our preference that the specific country of origin should be labelled however would be satisfied if as a minimum “Imported” was … on all seafood sold cooked to ensure that the consumer has the opportunity to make an informed decision when purchasing seafood.

He goes on to argue:

The venues that are selling seafood on their menus simply for profit are our concern; the consumers in these venues are being ripped off.

We have had a trial in place. The inquiry report correctly refers to that process in the Northern Territory. It has basically been a massive trial that all Australia could learn from.

I accept that the recommendation is to send this to the Council of Australian Governments. I hope they take it seriously. I am fearful that COAG is a place where good ideas go to die, but I am hoping this time that the Council of Australian Governments take it seriously and looks very closely at the Northern Territory example. It has been a six-year trial. It has worked on the ground. Most of the concerns that have been brought up by the restaurant industry and others have been countered by the Northern Territory process. They have found there is very little cost for the small business sector at all. They have found that the average cost of compliance with the legislation is in the order of $600, not the tens of thousands of dollars that was argued by the industry when it was first put forward.

I think it is an important issue. It is certainly an important issue for the fishermen in the electorate of Gippsland. It is also an important issue, I think, for consumers across Australia. Again, I commend the House of Representatives Standing Committee on Agriculture and Industry for the work they have done and for what I think is a very valuable report.

With a little bit of indulgence by the House, I want to comment just very briefly on an announcement today by the leader of the Nationals in Victoria, who has announced his resignation, which I think is important news and I bring the House's attention to it. Peter Ryan, who has been the leader in Victoria for many years now, has announced his resignation as the leader. It follows the weekend's election result, which obviously was not the result that my party was looking for. I want to acknowledge that Peter has been a terrific leader for the Nationals in Victoria and has been one of the more formidable campaigners in our party's history, with several great wins against the odds in seats like Benalla, Mildura, Moreland and Gippsland East. He has been at his best when his back has been against the wall, and he has helped our party recover to a strong position in the parliament. He has been a formidable campaigner. He is a very robust debater on the floor of the parliament but one of the gentlemen of the parliament, prepared to shake hands with the opposition at the end of the day. He has been well respected on both sides.

The National Party in Victoria will select their new leader on Wednesday, I believe. I note the presence of my good friend Mr Cobb, who I think may have an interest in the outcome. We may both be speculating on the same potential future leader. With that indulgence, I commend the committee for its work and the inquiry. I look forward to COAG taking up the challenge of bringing some sense to our food labelling laws, particularly as they relate to seafood prepared and cooked in our restaurants, pubs and clubs around Australia.

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