The Seafood Consumers Association (SCA) is proud to announce the formal signing of a Memorandum of Understanding (MoU) with the Australian Institute of Technical Chefs (AITC). This partnership marks a pivotal moment in our mission to transform the Australian seafood landscape by connecting the technical mastery of professional chefs with the essential needs of everyday seafood consumers.
A Shared Vision for Excellence
The AITC stands as the primary voice for professional standards in commercial cookery across Australia. By joining forces with the AITC, SCA is building a powerful alliance to foster professional understanding and growth within the culinary sector.
As part of this minimum three-year agreement, the SCA and AITC will collaborate on several key fronts:
- Joint Educational Initiatives: Co-hosting workshops, culinary competitions, and seminars focused on skill development and gastronomy-consumer engagement.
- Knowledge Sharing: Exchanging research and professional development materials to ensure both organizations remain at the forefront of food safety and sustainable practices.
- Advocacy for Standards: Working together to promote traceability, accurate labeling, and higher industry standards throughout Australia.
| Improving trust, transparency, and nutrition in every catch. |
A Word from our CEO, Roy Palmer
"This partnership with the Australian Institute of Technical Chefs is a tremendous opportunity for the SCA and the millions of consumers we represent," says Roy Palmer, CEO of the Seafood Consumers Association.
"For too long, there has been a gap between the technical knowledge of the kitchen and the information available at the retail counter. Chefs are the ultimate influencers in our food system; they are the guardians of quality and the storytellers of the plate. By engaging directly with the hospitality industry through the AITC, we are ensuring that professional standards in the kitchen align with the transparency and fairness consumers deserve."
"We are particularly excited about the potential for joint advocacy. Whether it is pushing for the mandatory use of the Australian Fish Names Standard (AS 5300) or improving workforce capability through the National Seafood Training Package, having the support of Australia’s technical chefs adds significant weight to our mission. Together, we can ensure that when a consumer sits down at a restaurant, they can have absolute trust in the species, origin, and quality of the seafood they are served."
Empowering the Consumer through Culinary Expertise
The MoU explicitly highlights the need to promote health, nutrition, and sustainable food consumption. By sharing resources and membership benefits, both organizations will be better equipped to provide consumers with access to clear information and fair market practices.
This collaboration is not just a statement of intent; it is a commitment to action. Through regular communication and annual reviews, the SCA and AITC will identify new ventures and grant applications that align with our shared values of inclusion, diversity, and professional excellence.
As we move forward, we look forward to seeing the "Seafood Transparency Trifecta"—Naming Integrity, Sustainability Accountability, and Workforce Capability—take centre stage in Australia's finest kitchens.
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