I just wanted to speak because we actually have a red seal trade in our industry as well, that of a baker. But we have much the same challenge, in that the way a baker looks in the grocery retail industry is probably only about halfway to what a red seal baker.... We actually have an approach that looks at staged recognition—and we're speaking with the Baking Association of Canada, which has very strong ownership in the red seal—so that recognition doesn't need to be only red seal.
The same applies to Mary's point. Can there not be other levels at which people are recognized, whether you are a level one baker, a level two baker, or a master baker, so we have more ways for people to gain recognition, so it will not be as if they've quit halfway and then get nothing, but have proceeded to a certain level of expertise that's appropriate for where they need to work? They should be recognized for that.