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We now use science to trace the source of our Australian seafood

We are proud to announce a new partnership with science based non-profit, the Marine Stewardship Council. Together we will provide our customers with Australian seafood that can be traced back to healthy fish populations.

At CHEFIN Australia, we are expanding our network of chefs across greater Sydney, Melbourne, and Brisbane. As we continue to match chefs with customers to deliver fine dining experiences, we are working to make our business model more sustainable and environmentally conscious.
We will now be using the coveted blue fish tick to provide sustainability assurance for 16 fish species, including Australian banana prawns, brown tiger prawns, and toothfish. We are able to achieve this through certification of the world’s leading seafood traceability standard set by the Marine Stewardship Council.

In order to be traceable, sustainable seafood must be sourced from certified suppliers and kept separate and identifiable at each stage of its journey. Independent scientists conduct audits, trace backs, and DNA testing to prove that this system works as it should. Our chefs are also given additional training to allow them to make necessary adjustments, and a certificate and traceability code is issued.

Our network of over 100 chefs – including award winning Robert Morales and up-and-coming chef Chris Siktars – believe that sustainability is now becoming the norm, and should be expected from both clients and staff.

“Our customers rightly expect that the seafood they’ve ordered comes from sustainable sources. By using the Marine Stewardship Council’s traceability system, we’re proud that our customers can support sustainable fishing practices right here in Australia” says CHEFIN CEO and Founder, Petko Petkov.

The importance of providing sustainable seafood is explained by Anne Gabriel, Program Director for the Marine Stewardship Council in Oceania.

“The Australian public want seafood they can trust. Fishing in Australia is amongst the most sustainable in the world with 38% certified as sustainable to the Marine Stewardship Council environmental standard. Shockingly however, studies show a third of all seafood traded is not what it says it is. This is either intentional for profit or unintentional due to a lack of transparency in the supply chain. Either way this can be a problem for our health such as allergies and the health of our ocean in terms of too many fish taken without being recorded.

Our traceability system is based on science and shows a near perfect success rate but only has impact through the power of partnerships. The leadership from the chefs at CHEFIN Australia mean their diners can be confident that the seafood they’re about to enjoy is good for them and the ocean too.”

The Marine Stewardship Council was founded by WWF to put an end to overfishing. The council kickstarted the sustainable seafood movement more than 20 years ago in response to the collapse of the Grand Banks Cod fishery in Canada, which saw an entire industry wiped out overnight.
Sustainable seafood with the blue fish tick is available in over 38,000 sites worldwide, including Coles supermarkets, Taronga Zoo, IKEA restaurants, the Fish Shoppe in Melbourne, and over 36,000 product lines such as John West tuna.