As millions plan to serve up our fishy faves, a recent survey reveals fewer Aussies plan to purchase sustainable seafood this Christmas
International standard for sustainable fishing and seafood, the Marine Stewardship Council (MSC) and Aussie chefs are calling on Aussies to purchase wild-caught sustainable seafood as new national research* released today reveals:
Two thirds (67%) of Aussies plan to enjoy prawns this Christmas, yet only 4 in 10 (44%) of those that eat prawns plan to purchase wild-caught sustainable prawns versus 1 in 2 (51%) in 2020.
4 in 10 (39%) are more likely to enjoy wild-caught sustainable lobster this year, with MSC certified lobster expected to be available again at a bargain.
Half of Aussie seafood lovers (50%) find it difficult to tell if seafood is wild-caught, with 40% stating they don’t know what to look for, while 2.6 million Aussies (16%) say they don’t know what wild-caught sustainable seafood is.
- Wild-caught sustainable seafood can be easily identified by looking for the MSC blue fish tick
Seafood is synonymous with summer, and with prawns and lobster on the menu again, it's looking like a great season to celebrate the wide repertoire of sustainable choices available in Australia. Yet despite this, according to new research conducted by YouGov on behalf of the MSC, less than half of prawn eating Aussies (44%) say they plan to make a sustainable choice - leaving the rest to make a ‘shellfish’ choice.
The study revealed that not knowing how to tell if it is wild-caught and sustainable (45%), or what to look for (40%), were key reasons why half of Aussie seafood lovers (50%) still believe it is difficult to purchase wild-caught sustainable seafood. Concerns around price (58%), provenance (37%), availability (36%) and environmental issues (27%) are also playing into consumers’ minds when it comes to their seafood orders.
The entertaining season is ramping up, and 46% of Aussies have placed prawns high on the list of go-to festive dishes, topped only by ham (48%). Other delicious options like lobster (27%) and salmon (25%) are also popular choices, reinforcing the message to purchase sustainable now to secure seafood for the future.
While a fifth (22%) of Australia's annual prawn consumption happens over the festive period**, data shows that as the price of prawns has risen (+7%)** demand has slightly decreased (-5%)**. This raises the question: can we afford not to purchase sustainable now to ensure accessible prices for future generations?
Last year lobster became even more popular, and looking ahead to December 2021, 4 in 10 (39%) state that they are more likely to buy wild-caught sustainable lobster this Christmas than in previous years. Aussies have much to be proud about as they choose to savour WA’s Western Rock Lobster, which comes from the very first MSC certified fishery in the world.
Anne Gabriel, MSC Oceania Program Director, explains: “With almost half of Australia’s wild catch certified as sustainable to an international, science based standard, the local fishing community depend on consumers and businesses to make the right choices so they can continue their commitment to sustainability and continuous improvements. Summer and the year end holiday season is the perfect time for Aussies to show their support by choosing products with the MSC blue fish tick, available in leading supermarkets and retailers.”
The MSC blue fish tick label is applied to wild caught seafood from fisheries that have been independently certified to the MSC Fisheries Standard. Fisheries are assessed by accredited independent certifiers, using three core principles:
- Sustainable Fish Stocks - Fishing must be at a level that ensures it can continue indefinitely and the population can remain productive and healthy.
- Minimising Environmental Impact - Managed carefully so that other species and habitat within the ecosystem remain healthy.
- Effective Fisheries Management - Well managed operations including complying with relevant laws and adapting to changing environmental circumstances.
Aussie cooking legends Courtney Roulston and Guy Turland have teamed up with the MSC to encourage the nation to come together and enjoy a great seafood Summer. The celebrated chefs have released a series of sustainable seafood recipes, in a bid to raise awareness of the importance of making choices that matter into the future.
Guy Turland comments, “Being a surfer, freediver, and chef, the ocean has always been both my playground and a place I draw life and career inspiration. Joining the MSC to educate fellow food lovers about sustainability, and helping protect our precious supplies for generations to come, is an honour.”
Anne Gabriel concludes, “Choosing sustainable seafood not only helps preserve stocks for future Christmases, but supports fishing communities who work hard to ensure best practices when sourcing your favourite seafood.”
For delicious recipes or to find out more about sustainable seafood, please visit msc.org/en-au
ENDS
NOTES TO EDITORS
Additional data includes:
When stating reasons why they plan to purchase sustainable prawns
- one in five (20%) want to safeguard seafood for future generations (down from 26% in 2020)
- one in five (22%) care about the environmental impact they have as an individual (down from 24% in 2020).
- The most popular favourite Christmas foods of those that celebrate Christmas are ham (48%), followed closely by prawns (46%) and roast pork (44%)
- Those in NSW (54%) and Queensland (52%) are more likely than Victorians (35%) and South Australians (33%) to say prawns are their favourite festive food.
- Aussies intend to serve up over 50 million servings of prawns, the equivalent of approx. 430 million prawns across the nation this Christmas
- NSW being the biggest consumers of prawns this Christmas, planning to serve up approximately 172 million prawns
*Research conducted by YouGov on behalf of The Marine Stewardship Council between 1-3 November 2021, comprising a nationally representative sample of 1,038 Australians 18+ years.
**FRDC Seafood Industry Trends Report (July 2021)
