![Image of a seafood platter.](/files/56824/AdobeStock_160494403%20SMALL.jpg)
University of Queensland researchers have found less than five per cent of the seafood served on Australian dinner tables is sustainable.
Tia Vella led a project as part of her honours program at UQ’s Faculty of Science, surveying more than 8,000 seafood products across 1,050 restaurants, cafes, supermarkets and takeaway shops in South East Queensland.