Mr. Chair, perhaps I could try an initial answer, and Greg Donald may well have a perspective as well. As a department, we do have some experience with food surpluses that built up during the COVID episode as a result of the partial closure of the hotel and restaurant sector and with helping food security organizations to procure that food and make use of it. We are using that network and some of the lessons learned from that experience to see if we can make a portion of this surplus available to food security organizations across Canada and potentially elsewhere as well.
We're looking at an active discussion with potato processors not just in P.E.I. or Atlantic Canada but also in other regions of the country as to whether there might be a possibility for them to make greater use of the surplus. We're open to other possibilities, whether those be animal feed or biofuel feedstock, recognizing that not all of those solutions are going to help us tremendously in terms of dealing with the surplus at hand. We're exploring all possibilities that we can identify.