I would say that, when it comes to the events sector, it varies from case to case. Hotels have all the necessary infrastructure to handle this.
Let's take the example of our partnership with Marriott International hotels in Canada. We have a national partnership with Paul Cahill's team and all his hotels in Canada. We're currently rolling out the program across all Marriott properties in the country. These properties already have the infrastructure in place. Our job is really to support them and to provide the logistics, containers, bakery bags and containers for all liquids, as well as food safety and handling guidelines. These chefs are already trained in this area. We need to prioritize the message.
One thing that stands in our way is when a hotel owner fails to prioritize our program in their schedule. We need to email them repeatedly over the course of six months to convince them to do so, even though already over 300 hotels across the country are participating.
What we really need is a catalyst. We need to send clear messages that we can build on and to keep pushing forward. I spoke with Beth McMahon from Hotels Canada. We'll be having discussions about this. I'm also thinking of Destination Canada, with Liza Frulla. All the players are on board.
I think that we really need to establish a national ambition that includes the retail and agricultural sectors. We would work with individuals such as Lori Nikkel and the people from Food Banks Canada, as well as the hospitality and restaurant sector, including La Tablée des Chefs and other organizations involved in this effort.