Geraldton Fishermen's Co-operative's online meetings enable members to engage regularly with their management team. A summary of the most recent meeting is provided below.

In this issue:

• Member Update — Management Team Reports
• Coastal BBQs Close Out a Milestone Season
• Record Attendance at GFC Ladies Lunches
• World Food Safety Day Highlights
• Lobster Legend Program — May Winner
• Vietnam Farmed Lobster Study Trip
• Country of Origin Claims & Black Market Lobster Updates
• Fishing News, Community Stories & Footy Tipping

Member Update

Update from Marc Anderson

• Marc provided an update on the end-of-season coastal barbecues that rounded out your co-operative's 75th anniversary celebrations. Marc thanked all Members for attending the recent BBQs and for collecting their copy of GFC's book, 75 Years Strong. Read more in the article below.
• Marc provided a recap of the recent GFC Ladies Lunches in Fremantle and Geraldton, with record attendance numbers by our female staff and fishers. Read more about the Ladies Lunches in the article below.
• Marc also discussed recent legislative changes regarding capital gains tax and trust structures. Given the predominance of family fishing businesses amongst the fleet, Marc and Leith are working to invite a financial and tax expert to a future online meeting to discuss these changes.
• The recently held SeaChange workshops discussed climate change in the fishing industry. If you weren't able to attend, SeaChange is still very keen to hear from fishers on their observations and will be sending a short online survey to get feedback. Marc encouraged all to complete the 5-minute survey and share their thoughts and observations on this important topic.
• Marc also mentioned monitoring oil prices, diesel costs, and the emerging H5 bird flu situation in South West WA.

Update from Leith Teakle

• Leith updated members on the loyalty scheme, confirming it will remain unchanged with three periods throughout the year and the same payment timing as last season. While eligibility requirements for loyalty payments haven't changed, Leith mentioned a slight change to how the Member App incentive payment will be assessed. Payment for Member App usage will be attributed to individual fishers accurate confirmation of the next day’s fishing trips within 1 hour of the beach price being published (i.e. 6pm the day before) to the Member App.
• The vast majority of fishers use the app each day and notify GFC of their intention to fish or not before the beach price is issued at 5 pm. This amended top-up payment requirement will better reflect the flow and timing of information sharing between GFC and fishers, helping to maintain operational efficiencies along the coast that ultimately benefit fishers through reduced operating costs.

Update from Michael May

• Michael provided an update on app usage and its positive impact on supply chain planning, emphasising the importance of early trip confirmations and scheduling for operational efficiency.
• Michael also provided a workplace safety and catch-quality update from the supply chain operations team, noting zero lost-time injuries and highlighting improvements in catch quality, with only 4 supply chain-impacted catches this season, down from 76 last season. Michael thanked Members for their involvement and contributions to these results.
• Michael also mentioned that new transport trucks equipped with advanced temperature and flow sensors will begin live trials next week, building on promising static trial results that showed improved water temperature reduction capabilities.

Update from Bryan Keay

• Bryan provided a market update, noting poor demand over the last month, but emphasised that the current situation should be viewed in the context of the strong performance over the previous 5 months.
• Bryan also shared forecasts for beach prices and grades, highlighting that while prices are lower than last year, they remain similar when adjusted for currency differences.
• Bait price and availability update: upcoming bait price changes, including decreases for some items such as Barracuda Head (no longer stocking once sold out), Hoki, Pork Flare, Red Fish Whole, Salmon Cutlets, and Heads. Price increases from suppliers will be passed on for Blue Mackerel (whole), Orange Roughie Heads and Kawahi (whole).
• Bryan asked that any fishers interested in using chicken frames and skins as bait please reach out, as Bryan's team is currently considering adding these bait items if there is sufficient interest from fishers.

The next Member online meeting is scheduled for late July. The meeting link will be emailed to Members before the meeting.

Coastal BBQs to Close Out a Milestone Season. 

Our final round of coastal barbecues provided a fitting close to GFC's 75th anniversary season, bringing Members together where it matters most — on the coast.

It was fantastic to see such strong attendance across all locations, with Members catching up, sharing stories and reinforcing the connections that define our co‑operative.

A highlight was the launch of our anniversary book, 75 Years Strong, with many Members receiving their copy on the day. Hearing from author Howard Gray added real depth, offering insight into the research and storytelling behind the book and the effort involved in capturing the Co‑operative's history.

Thank you to all who attended, and we wish you a safe and successful 2026 - 2027 season!

Record Attendance to Celebrate GFC Ladies.

Thank you to everyone who attended our GFC Ladies Lunches last month in Geraldton and Perth.

Both events delivered on their promise, providing relaxed, welcoming spaces for meaningful engagement. Guests enjoyed delicious menus, refreshing drinks, and abundant opportunities to unwind, network, and share experiences.

These lunches remain a significant highlight in our calendar—providing a platform to recognise and celebrate the outstanding contributions of our female members and staff. From seasoned industry leaders to emerging voices, the conversations showcased the strength, diversity, and camaraderie thriving within our community.

Beyond a social gathering, these events gave us a chance to strengthen relationships, make new connections, and recognise the vital role women play in our organisation and the wider industry.

Debbie Frater, Manager Member Accounts, captured the spirit of the events:
"It was wonderful to see attendance steadily increase again at both the North and South lunches, with this being our third event in each location.
We were privileged to hear from some of our members about their families' fishing history, along with stories and photos that offered wonderful insight into the fishing industry and their connection to GFC over the years. Awesome job, ladies!"

A special thank-you to our dedicated behind-the-scenes team who made these events possible. We look forward to hosting more opportunities to connect and celebrate in the future.

Check our Facebook for more pictures from the lunches

Celebrating World Food Safety Day

The 7th of June was World Food Safety Day, and this year's theme was: From Burden to Solutions – Safe Food Everywhere. 

At GFC, World Food Safety Day is a powerful reminder of the vital role each of us plays in ensuring the safety of our lobster products, protecting our customers, and upholding our reputation.

We leverage science, systems, and behaviours to minimise food safety risks and deliver safe food worldwide. As a global seafood producer, we make food safety the core of our operations—from ocean to plate.

Why Food Safety Matters

Food safety, like workplace safety, is everyone's responsibility. Whether handling product, maintaining equipment, managing logistics, or supporting operations, each action impacts the safety and quality of the food we produce. A strong food safety culture means:

• Risks are identified early and managed effectively.
• Standards are applied consistently across operations.
• People feel empowered to speak up and do the right thing.
• Safe practices become second nature.

Key Highlights from Our Food Safety Program (Past 12 Months)

• We have implemented significant updates to our Food Safety Culture Program, including renewing our SQF certification, enhancing food safety and HACCP training, and ensuring that all team members receive comprehensive induction and refresher sessions.
• We've made food safety data more transparent and accessible, so all teams can easily review site performance.
• Our Food Safety Culture Program is built around five main pillars: Vision and Mission, People, Consistency, Hazard Awareness, and Adaptability. We've set out a clear action plan to keep us on track.
• Our leaders have increased their presence on the floor, engaging with teams and clearly communicating food safety expectations at every level.
• Training has been a major focus—from leadership to casual crew, 100% of our team has completed HACCP training, food safety inductions, and competency assessments.
• Our R&D and Quality Assurance team has been leveraging scientific insights to inform our decisions and strengthen our food safety system.

This is an ongoing journey. We are committed to continually upskilling our team and driving quality outcomes—always striving for excellence in food safety across every site.

Lobster Legend Program - Celebrating Excellence & Inspiring Greatness.

Each month, GFC recognises outstanding team members through the Lobster Legend Program. This peer-nominated initiative celebrates GFC employees who embody our core values (Safety, Productivity, Continuous Improvement, Quality and Respect) and go above and beyond for our co-operative.

In May, we recognised Maria Faraone from Geraldton. Read their nomination reason below:

"Maria goes out of her way to create a welcoming and supportive experience for every new team member, helping them feel comfortable, confident, and part of the team from day one. Her thoughtful approach and genuine care leave a lasting impression and set people up for success. You bring a great energy to all you do, Maria, and this creates the “climate” for continued dedication and success for those around you.

 Maria leads by example every day and truly demonstrates what it means to be an Employer of Choice. Her contribution to our team and culture does not go unnoticed.

Congratulations, Maria, and thanks for your contributions! We'll bring you more Lobster Legends in future editions.

Vietnam's Farmed Lobster Study Trip by the Western Rock Lobster Council.

Recent insights from the Western Rock Lobster Council highlight both the scale and structural challenges within Vietnam's spiny lobster industry. Vietnam has grown rapidly to become the world's largest producer of farmed spiny lobster; however, this growth is heavily dependent on the supply of wild-caught juveniles, creating ongoing sustainability and supply risks.

WRL's Economist, Daniel Fels, travelled to Vietnam in April 2026 to examine lobster farming systems and their expansion prospects, with a view to evaluating possible implications for wild-caught fisheries.

You can read the Council's report linked here. 

The Importance of Communicating and Backing Country of Origin Claims in Seafood.

A recent story by Chinese media reinforces the critical importance of provenance and branding in premium seafood markets.

The article outlines a dispute involving a restaurant accused of falsely promoting "Australian lobster." While the case ultimately did not proceed to penalties, it underscores a broader trend: consumers and regulators in key markets are becoming increasingly sensitive to origin claims and product authenticity.

For premium categories like lobster, provenance is no longer just a marketing tool — it is a trust signal that directly influences purchasing decisions and price premiums. Misrepresentation risks not only reputational damage but also scrutiny from authorities and potential disruption to trade.

The takeaway is clear: in markets such as China, clear origin storytelling, consistent branding, and verifiable supply chain integrity are essential to maintaining credibility and defending value.

This global shift is mirrored domestically in Australia, with new country-of-origin labelling requirements for seafood in hospitality coming into effect from July 2026. These rules will require venues to clearly indicate whether seafood is Australian (A), imported (I) or of mixed origin (M), increasing transparency at the point of sale. 

The Chinese language article is linked here. To translate to your preferred language, follow your browser's prompts.

Black Market Western Rock Lobster.

Recent enforcement action by DPIRD Fisheries has resulted in the seizure of more than 150 Western rock lobsters as part of an investigation into alleged black-market sales of recreationally caught product.

Search warrants executed across Perth, Lancelin, and Dongara also led to the seizure of vessels and fishing equipment, highlighting the scale and seriousness of the activity. 

Authorities have reiterated that the illegal sale of recreationally caught lobster undermines the integrity of Western Australia's commercial fishing sector and the sustainability framework that underpins it. 

Illegitimate supply channels risk eroding price confidence, brand trust and the reputation of the broader industry. DPIRD has reiterated that lobster should only be purchased through licensed commercial operators or approved retail outlets, with significant penalties for those involved in illegal activity. 

Little Visitors, Big Curiosity at GFC's Dongara Facility

Last month, we welcomed some very special visitors to our Dongara facility from Dongara District School. 

The students were given a behind-the-scenes look at how Brolos lobster makes its journey from the ocean to plates around the world. Their curiosity and enthusiasm stood out, with plenty of thoughtful questions and genuine excitement throughout the visit.

Experiences like these are a great reminder of how engaging and important our industry is — and how valuable it is to share it with the next generation.

A big thank you to Colin, our Facility Manager, for hosting the group and bringing the process to life in such an engaging and accessible way.

Geraldton's Inaugural Kite Festival Takes Flight

The Geraldton Kite Festival and Puppet Parade delivered a highly successful inaugural event, bringing the community together through creativity, collaboration and family-friendly experiences.

Strong participation from artists, schools and local organisations created a vibrant and inclusive atmosphere, with highlights including workshops, a colourful foreshore parade and engaging activities at Town Beach.

As a sponsor, we were proud to support the event, reinforcing its commitment to community connection. The strong turnout and positive response highlighted the value of supporting grassroots events that celebrate regional identity and strengthen local partnerships.

LEADERBOARD