Know thy seafood:Point-of-origin labeling conveys important messages, but can be overused

摘要

Point-of-origin labeling on restaurant menus can be a blessing or a curse. Some restaurateurs see it as a way to educate consumers, justify higher price points on their seafood or connote a premium or higher-quality product. Others see crowded menus that can overwhelm diners with too much information.Analysts at Chicago-based Technomic determined recently that point-of-origin labeling for seafood has increased by 13 percent from 2011 through 2012.