Thank you very much, Mr. Chair.
It's nice to hear from you, Dr. Gooch.
I'll perhaps start back with the schools, because, of course, the training that one has in food safety.... I remember from home ec classes that you would understand that if you cooked what you had, you would not have to worry about E. coli and all these other issues that occur. Of course, probably more E. coli comes from vegetables and so on than even in the meats. Yet, when you get the media hype on these things, everybody's starting to throw everything out and they don't recognize how the two things are related.
The concept about feeling guilty, as you mentioned earlier, certainly affects the way the consumer is going to deal with the products they have in their home as they hear all these stories that sometimes get expanded upon.
So the school, the training, I think, is extremely important, and for people to recognize the different things that can occur.
In your organization, you talk about working with food waste reduction, traceability, those types of programs. Could you tie it into two different specific aspects? The first one is farmers' markets and how they address this particular issue, and perhaps some ideas that people could present to them—if you don't feel they're addressing them at this point. The second one is the waste in transit. As we move different products from Canada to other places in the world, has there been a study on the kind of waste we see there? Of course, when we bring product in from other countries, how much waste is one anticipating to come through the borders and ports?