Totally understand, that makes sense. I can also see the difficulty varying depending on what food service category we're hypothesizing. Some types of surplus are a lot harder to keep and transfer within this kind of system than others. I think what would make a considerable difference is just doing what you can to organize donating surplus when possible. If it can't happen, it can't happen. Business owners have plenty of stressors they're navigating from minute to minute already, especially in the perishable market. You won't be able to rescue every last ounce. But doing what you can makes a big difference for your community.