We are educating our members about the sodium issue. We've developed a booklet similar to those we developed on trans fat and nutrition labelling in our nutrition information program. These are available on our website to all restaurant operators right across the country.
But the key point we want to make is that this has to be a coordinated, industry-wide, nationwide approach. There is no point in one sector of the economy reducing sodium levels if the consuming public doesn't understand why. They have to understand that they have to adjust their palates, and that takes time. We're all working in our individual sectors, and the working group is trying to coordinate all of that work.