Mr. Mike Neary:

I want to comment on the cost of food, which is an issue that was discussed outside of this meeting a minute ago.

I work very closely with the horticultural industry. One thing that we often argue about is the cost of produce on supermarket shelves that has got very cheap in some ways, particularly in terms of a local supply basis. One of the big challenges is a lack of cooking skills, which we have seen in some research. This issue is more complex. One must have the confidence to buy produce, know how to prepare it, have the time to prepare it and to cook same. As well as the financial side, we can do more. From a schools perspective, we could teach home economics in schools thus improving cooking skills.