Thank you, Chair.
Thank you, folks, for coming.
It's interesting that you talked about feeding school kids. The Scottish national food plan actually talks about feeding kids until grade 6, regardless of income, just simply as a food strategy, period.
Also, I noted that there is a hospital in the GTA—and you wouldn't wish to be in a hospital, but if you've been a patient, you remember how bad the food can be—that is now actually preparing what one would call home-cooked meals. Even though they're actually more expensive to generate at the beginning, what you find is that you don't dump 70% in the garbage at the end, which is what happens with most patient food, because folks really don't like it, and that's understandable. For those of us who have been in a hospital lately, it isn't much fun. It isn't very good, actually. So it's interesting that you talked about that chain and about how institutions may play parts in chains to some degree. It would be interesting to see how that works itself through, because it's only one hospital at the moment in Toronto. We'll see what happens.
David, you talked about something—and Robert did as well—in your report, and that was the Vineland Research and Innovation Centre, which I know infinitely well because I live down there. I hate to admit that I used to take peaches from them when I was kid, but I did. They were pretty good peaches. I don't think they grow those ones that we took any more. I think those were the ones they didn't like.
In any case, are we seeing any models like that across the country? It's somewhat innovative, having gone from a place that almost died, actually—about eight years ago it was almost closed—to what it is today. I wonder if either one of you wanted to comment on that.
Then the second piece was to talk a little bit about what you call sustainability farm plans. Could you both touch on that? And I'll let you use up the rest of your time talking about those two pieces.
Whoever wants to start, please feel free to.