Fisheries and the environment

Tasmanian Kelp Fishery

Agency submission for environmental assessment under the EPBC Act
Kelp Industries Pty Ltd, 2011

Agency submission on ecological sustainability

About the submission

The current export approval for the King Island Cast Bull Kelp Fishery is valid until 17 August 2011 and the fishery is now due for assessment for ongoing export accreditation. The Department of Sustainability, Environment, Water, Population and Communities (DSEWPaC) received a submission - King Island Cast Bull Kelp Fishery Approval from Kelp Industries Pty Ltd in May 2011. The report has been prepared to address the Australian Government Guidelines for the Ecologically Sustainable Management of Fisheries, 2nd edition (the Guidelines) and to provide updates on the implementation of recommendations made in the original DSEWPaC assessment. The submission will be used to assess the operation of the fishery for the purposes of 13A of the Environment Protection and Biodiversity Conservation Act 1999 (EPBC Act).

Consideration will be given to:

In accordance with the provisions of sections 303FR and 303DC of the EPBC Act, you are invited to comment on this proposal.

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Call for public comments open from 20 June 2011 until 20 July 2011.

Please submit your comments to the address below.

The Director
Sustainable Fisheries Section
Department of Sustainability, Environment, Water, Population and Communities
GPO Box 787
CANBERRA ACT 2601

Submissions may also be sent by fax to (02) 6275 9374, or email sustainablefisheries@environment.gov.au

Any comments received will form part of the documentation provided to the Australian Government Minister for Sustainability, Environment, Water, Population and Communities for a decision. Copies of comments may be made available to other persons with a particular interest in the application. If you wish to claim confidentiality for any part of your comments, would you please discuss the matter with the Director of the Sustainable Fisheries Section (02) 6274 1917.

See also

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