Thank you for the question.
I've had discussions about that. Wholesalers must primarily plan their operations around the possible dates or days when products will go on sale at the retailer. Take fruits and vegetables, for example. It needs to be ensured that these products go on sale within 15 days to guarantee the freshest possible products. In some cases, certain retailers may refuse the product. In that case, the wholesaler is left with an inventory of 15 pallets of broccoli that they cannot send to the retailer. So they'll donate them to food banks, but in some cases, that's not possible.
As for frozen products, I spoke with Nicholas‑P. Pedneault of Congebec, which manages large-scale freezer facilities. In some cases, certain retailers refuse to allow stored products that do not meet standards to be donated to food aid organizations. That should be prohibited. A process absolutely must be put in place to ensure that any edible and accessible food that will not be sold is donated to food aid organizations.
Regarding the freezing sector or the freezing-related outsourcing, Mr. Pedneault and I had a very productive discussion. That said, I'm sure that's also the case for many other refrigeration and freezing facilities across the country.