• Charles Sturt University launches a new research project to explore shifting seafood preferences and consumption patterns between rural and regional Australia and metropolitan areas
• Researchers are inviting Australians aged 18 and over to participate in a brief online survey exploring seafood consumption habits and attitudes
• The information is crucial to ensure equitable access to nutritious food, support public health and assist seafood producers to meet consumer demands

As consumption of seafood increases with the Christmas and summer holidays in Australia, a new Charles Sturt University research project aims to explore Australian’s changing regional seafood preferences and consumption patterns.

The ‘Seafood consumption in Australia’ research project is led by Professor in Veterinary Science Shokoofeh Shamsi (pictured above inset) in the Charles Sturt School of Agricultural, Environmental and Veterinary Sciences in Wagga Wagga.

The project is funded by the Commonwealth Government through the Charles Sturt Rural Health Research Institute (RHRI) of which Professor Shamsi is a member.

The purpose of the study is to assess the current levels of seafood consumption in regional and rural Australia and the research team seeks participants to complete a brief online survey.

Professor Shamsi said the study is important because it addresses a significant gap in knowledge about how Australians in regional areas and specific demographic groups engage with seafood as part of their diet.

“When it comes to seafood consumption, regional and rural Australians remain somewhat of a mystery,” Professor Shamsi said.

“Unlike their metropolitan and coastal counterparts, there’s limited information about how these communities incorporate seafood into their meals and our latest survey aims to bridge this gap by exploring seafood consumption patterns in regional areas to gain a clearer picture of their dietary habits and preferences.

“Understanding these patterns is crucial to ensuring equitable access to nutritious food, supporting public health, and assisting seafood producers in meeting consumer needs.”

Professor Shamsi said the survey will explore trends in seafood consumption across various communities, factors that may encourage or discourage the inclusion of seafood in diets, and broader public perceptions about seafood.

The findings will inform strategies to promote healthier food choices and provide practical insights for policymakers, healthcare professionals and seafood producers to support regional and rural communities.

The research team seeks Australian residents who are 18 years old and over to complete an online survey about their level of seafood consumption and what influences their perspectives of seafood. Participation is anonymous and the survey takes only a few minutes to complete.

“If you live in a regional area of Australia, we’d love to hear from you,” Professor Shamsi said.

“Together, we can work towards healthier communities and a better understanding of food consumption in our country.”