MSC and ASC Announce Harbour Watch Certification
In a landmark moment for sustainable dining in Australia, Harbour Watch at the Australian National Maritime Museum has achieved Chain of Custody certification for both the Aquaculture Stewardship Council (ASC) and the Marine Stewardship Council (MSC).
This milestone positions Harbour Watch as a leader in transparent and responsible seafood sourcing and marks the first museum venue in Australia to meet the rigorous standards set by both MSC and ASC.
Museum Director and CEO Ms Daryl Karp AM said, “For an institution where visitors spend upwards of four hours onsite, one of the most important contributors to a memorable customer experience is undoubtedly the food options available. SRG Hospitality has consistently proven themselves to be the ideal partner, helping us foster a welcoming atmosphere with their exceptional catering services. Their attention to detail and commitment to quality have elevated our guests’ experience at every turn.
‘We now celebrate them extending the same commitment to our event sales and operations ensuring all our event clients enjoy warm and memorable experiences.”
(L-R) Australian National Maritime Museum Director Michael Baldwin and Musuem CEO Daryl Karp, SRG Director Nicola Drakopoulos, SRG Managing Director Daniel Drakopoulos. Photo: Zi Chen
What This Means for Consumers
For diners, this certification offers something increasingly valuable: confidence. When seafood carries the ASC or MSC labels, it signals that it has been sourced responsibly and sustainably, with careful consideration for environmental impact, biodiversity, and the communities that depend on these ecosystems.
At Harbour Watch, this means every labelled certified seafood dish can be traced back to a verified sustainable source. Consumers are no longer relying on broad claims or marketing language. Instead, they are participating in a system that has been independently audited and globally recognised.
In practical terms, guests can enjoy their meals knowing that:
- Wild-caught seafood comes from fisheries that are well managed to prevent overfishing and protect marine habitats.
- Farmed seafood is produced in accordance with strict environmental and social responsibility standards.
- Every step in the supply chain has been verified, from ocean or farm to plate.
This level of transparency empowers people to make informed choices without compromising on quality or experience.
“Sourcing certified seafood enables guests to dine with confidence, knowing their choices support environmentally responsible and sustainable practices. It reinforces SRG Hospitality’s commitment to sourcing with integrity while delivering a high-quality dining experience, and positions Harbour Watch as the First museum venue in Australia to hold ASC and MSC Chain of Custody certification. It’s a milestone achievement.” ASC & MSC representatives
Understanding Chain of Custody
Chain of Custody certification is the backbone of credible seafood labelling. It is a traceability system that tracks seafood from its origin through every stage of the supply chain, including processing, distribution, and final sale.
For a venue like Harbour Watch, achieving Chain of Custody certification from both ASC and MSC means that every certified product served has been handled in accordance with strict requirements. These include segregation from non-certified products, accurate record-keeping, and full traceability.
In essence, Chain of Custody ensures that what is promised is what is delivered. Without it, sustainability claims cannot be verified. With it, there is a clear, auditable link between the source and the consumer.
A Step Forward for Sustainable Hospitality
This joint recognition from the ASC and MSC reflects a broader shift within the hospitality industry. Sustainability is no longer a niche concern but a core expectation, particularly in destinations that welcome a global audience.
By embedding certified seafood into its offering, Harbour Watch demonstrates how venues can align culinary excellence with environmental responsibility. It also sets a precedent for cultural institutions and hospitality groups alike, showing that large-scale operations can adopt rigorous sourcing standards without compromising on creativity or guest experience.
As more consumers seek transparency in what they eat, initiatives like this are likely to become the standard rather than the exception. Harbour Watch’s achievement signals not just a certification, but a direction for the future of dining.
