Sure.
Well, I think the first threat is that if we don't have consumer acceptance of our products—which goes to your point earlier, Ms. Davidson—you may just drive consumers to add salt post-purchase. So if we're trying to achieve a public health outcome, which is reduce Canadians' intake of sodium, then it needs to be considered with a holistic approach. Just flipping a switch overnight and asking the food industry to dramatically reduce the sodium content in their food offerings is not going to get us there, because you're going to have a pendulum effect and a reaction from consumers who do not accept that immediate, dramatic reduction. So that's the first thing I'd say.
The other thing about food service, in particular, is that at the end of the day we are a consumer-demand-driven business, as I said earlier. Customization and substitution are hallmarks of our industry. You and I can walk into a restaurant and order the same thing off the menu, but we are ordering two different meals, because I want an excess of this and less of that, and you want more of this and less of that. Customization and substitution literally define what we do as a business. So again, if we don't cater to our customers' demands, then we will face an economic threat. So yes.