If the chair permits, I'll maybe jump in and just explain. It gives me an opportunity to outline the process, because people clearly have interest in understanding how those menus are arrived at.
In collaboration with the RCAF, we establish protocol once a visit has been approved and is being planned. We establish a meal plan for the entire visit. That determines how many meals or snacks will be offered during the various legs, based on the length of flights, the time of day and complementarity with the program. When we arrive, are we being fed at an event or are we keeping staff in a flight for eight and a half hours? We have an obligation as an employer to feed them. Are we living up to standard commercial airline practices for flights of similar durations?
The RCAF then works with their catering suppliers to provide available menus that would meet those types of meals. We don't send requests of what we must eat on this flight or what we must eat on that flight. We then review those. We look for things like redundancies, and we confirm whether the program has changed in the interim, whether those are still the meals that we require.
By then, we perhaps have a bit more information on our delegation passengers. We might know about dietary restrictions or some specific meals that we need to supply. Over the period of 32 hours of flights, six legs and eight meals, we try to provide some kind of variety for our passengers, but that's the extent of the—