Okay. I will try.
Restaurants are responding to a growing number of dietary concerns and eating preferences, including low-fat, lactose-free, vegetarian, and locally sourced. Restaurant operators have diversified their menu mixes to ensure that Canadians have choices in menu offerings to meet their many needs.
We've established a nutrition and fitness round table. We've established voluntary nutrition disclosure through our nutrition information program, so many of our members with standardized menu items are able to provide nutrition information at point of sale as well as on their company websites, and can meet the many dietary concerns of our customers.
The restaurant industry has been a leader in addressing other nutrition and food safety related issues. For example, extensive work has been undertaken by the restaurant and food services industry to dramatically reduce and eliminate trans fats in the Canadian food supply.
In addition to committing a tremendous amount of resources to trans fat reductions, the industry has also begun the process of exploring opportunities for sodium reduction. We recognize that sodium is a serious and complex issue and that we are part of the solution. We commend you for studying it and look forward to working with you and other stakeholders on effective and workable solutions.
I will turn it over to Ron Reaman now.