As members of the Canadian Meat Council.... Obviously, there are different committees in place where a lot of common challenges are tabled and where common practices and learning are shared so that we can better ourselves as an industry, whether it's from a hygiene perspective or whether it's safety for our workers. There are a lot of common issues that we're facing. This is ongoing.
I know for a fact that the pork committee, for example, does that, and even on the poultry side there are different initiatives and committees in place that do that on an ongoing basis.