Innocean Australia and the Australian Marine Conservation Society have launched a new media activation to highlight endangered shark species that might be in your fish and chips.
The activation, “What’s under the batter matters,” was launched on Bondi Beach with an unsuspecting Fish ‘n Chip truck was constructed positioned in front of the Bondi Life Saving Club.
Hungry beachgoers could then choose from a menu of endangered shark species, all found within a DNA study carried out by Macquarie University that found endangered shark species including school sharks, scalloped hammerheads and the endemic greeneye spurdog were being served as ‘flake’.
#GiveFlakeABreak from Innocean Worldwide Australia on Vimeo.
Pretending to serve endangered shark highlighted the lack of awareness and mislabelling of flake. While mislabelling is not allowed for livestock, the same does not currently apply to the fish industry.
Instead of serving endangered shark, the truck dished out environmentally sustainable seafood options from the Australian Marine Conservation’s GoodFish Guide. It also gave people information on green-listed sustainable alternatives that they could choose by using the guide.
AMCS branded DNA kits were also handed out so punters could send a sample of flake from their local chippie to be tested as part of the wider study by Macquarie University.
The media activation attracted national news coverage on Channel 9 and Sky News. The campaign is also supported by a soon-to-be released AMCS documentary by AMCS shark scientist, Dr Leonardo Guida.
Dr Guida said: “The outcomes of scientific studies can be bleak and delivered in a format that’s easy for people to ignore. The results from the DNA shark study provided the perfect opportunity to use creativity to serve up the message in a form people would care about – and what better way than using the iconic Aussie meal of fish and chips to engage people in ocean conservation.”
Innocean executive creative director, Wez Hawes, said: “When we heard about the facts of the study, we knew it would be a challenge for people to take notice if we didn’t do something to shock them. Every element of the activation was crafted to lure beachgoers – and the media – in. From the subtle shark logo to the carefully balanced writing of the menu board. Even the wrapping paper the food was served in contained hidden messages and alternative sustainable suggestions to ‘flake’.”
Credits:
Agency: Innocean
ECD: Wez Hawes
Creative Director: Effie Kacopieros
Copywriters : Charlotte Berry, Laura Parker
Designer: Michael Macgregor
Client Partner: Carolyn Cho
Senior Account Director: Sarah Gardan
Account Manager: Alex Hopkins
Senior Integrated Producer: Warrick Nicholson
Integrated Producer: Brittany Mirabitur
Videographer & Editor: Dave Anlezark
Client: Australian Marine Conservation Society
Senior Shark Campaigner: Dr Leonardo Guida
Communications Director: Imogen Scott
GoodFish Program Manager: Stephanie McGee
Collaborators:
Celebrity Chef/Owner Attica Restaurant: Ben Shewry
Caterers: Radish Events
Sustainable Seafood suppliers: Two Hands
