Let me be very clear: it's actually not so much in and among our members. The fact is that Canada's current food regulatory regime only permits local jurisdictions--a health regional authority, a municipality, or a province--to focus regulatory efforts around this kind of issue on food service establishments. That's the only lever available to them; they do not have the purview to regulate other members within the food industry, so food service has been uniquely singled out and has been forced to police up the food value chain, which is a very difficult position for us to be in.
As Sally noted, the smaller or medium independent-operator segment of our industry has had some challenges in achieving the kinds of reduction we might like to achieve because those folks don't have clout with suppliers per se. The large national chain operators, who have much more consolidated relationships with their suppliers, can effectively leverage that relationship to force change in supply.
There's a disconnect. It's not so much about what has happened or not happened within my sector; it's about an equity and a consistent, level playing field across the entire food industry.