That's excellent. A lot of the national food strategy speaks to what Mr. Charlebois was just speaking about: the structural problems we have with processing capacity.
I'd like to focus on storage. I think my colleague across the table, Mr. Genuis, mentioned this with transportation costs. It's about our development of food hubs and making sure that local food stays local. In the crisis that we're in right now, do food banks have the ability to store food in our biggest harvest seasons when there is a large surplus of food? Do food banks have the capabilities of actually storing and having cold storage for apples, squash and all these things that are being produced and harvested right now?