Thank you, Mr. Chair.
I echo the sentiments of MP Desbiens in terms of the responsibility of chefs and whatnot to look at sustainability and eco-certification of various fish products, as has been done extensively over the last 10 to 20 years all over North America and all over the world.
To tie the hands of chefs and experts in the culinary field and food service industry is the wrong thing to do when we have people proud of the field they work in and proud of their work. To dictate to them the products that they have to use, I think, is a bit wrong.
I think that this bit of creativity and the responsibility and rewards from making decisions like that should be left with the culinary folks in the precinct, as with everywhere, in all fields and all aspects of food service. I think it should be up to the people who operate food services to make the decisions on the sourcing of their food.
As my colleague Mr. Arnold said earlier, we don't have traceability of seafood products in the way that we would like to have it. First of all, maybe it'd be good to get some traceability, in fact, to see if we're actually being served that kind of fish. As I said earlier, I eat in the parliamentary dining room and in the cafeteria all the time. Once in a while, I'll have a meal with you, Mr. Chair, out of our ecumenical spirit as Newfoundlanders and Labradorians, and I've yet to see any of the fish that Ms. Barron has alluded to in her motion, so I find it a tiny bit...I can't say irrelevant, out of respect for Ms. Barron, because we have such an amicable working relationship around the table, but I think this motion is not the right motion, especially at this point in time, Mr. Chair.
Thank you.