[Michele Kimmet] A little bit more than that. Ladies and gentlemen, welcome to spoiler alert.
[Callin Godson-Green] This is crazy. Hey guys. Thanks Michele for the pep talk.
[Darin Detwiler] Well, we don't really don't get these nice seats when we record our episodes, do we?
[Callin Godson-Green] I know, crazy Jeff. We've been in a request, we'll carry these around with us now. All the trade shows. It's so good to see you guys. And from this angle is a bit mad. I feel like Guy.
[Darin Detwiler] Excellent. I'm Dr. Darren Detweiler. Obviously, this is Callan and Godson Green. And normally you see us in a little view on your computer, but it's awesome to be here live and doing this special edition here in Austin, Texas at SmartSense Live 2026. And we're here to talk about the idea of a trust benchmark. And I'm going to let you go ahead and kick us off.
[Callin Godson-Green] So we're starting off strong. We're doing a little quiz. Now, you can't be biased to your industry or SmartSense employees to your custies. Think beyond your day-to-day. So where do you believe that people perceive food to be the safest? So there's four options. Let's start. Put your hand up if you believe this of the four. Firstly, school cafeterias.
[Darin Detwiler] I see some hands.
[Callin Godson-Green] A few, yeah. Secondly, grocery stores. Probably about the same.
[Darin Detwiler] How about fast casual?
[Callin Godson-Green] Oh. One.
[Darin Detwiler] Not surprised about that one.
[Callin Godson-Green] Yeah, And finally, sit down restaurants. Oh.
[Darin Detwiler] You know what, let's do something. How about, was there another category that should have been up here? How about the other? Anyone have raised their hand for other? There we go. What would be your other?
[Callin Godson-Green] I said not your own industry. Fair though, very fair.
[Darin Detwiler] Excellent. Did we get any sense of which one seemed higher than others?
[Callin Godson-Green] School cafeterias and grocery store rooms seemed quite even, but I was surprised by how many people picked restaurants.
[Darin Detwiler] Yeah. Let's take a look here. So the largest group, here we go. The largest group, about 34% of people surveyed, selected school cafeterias, grocery, a close, 31%, sit-down restaurants are at 15%, fast casual at 9%, and direct service didn't make the list.
[Callin Godson-Green] I don't think it was half.
[Darin Detwiler] 1% here. Yes, 1%. And talk a little bit about the survey.
[Callin Godson-Green] So some of you probably partook in this survey. So I was actually doing a bit of surveying earlier if I asked any of you if you had children. The survey did in fact only target parents. So I was not allowed to answer. But it was parents in the US and Canada. We had around 1000 respondents. SmartSense did it, an unbiased survey, essentially understanding perception of food safety across the board. So we're going to talk about these results and what they mean and how we can interpret it for other businesses. But of course, the caveat is this is perception. It's not necessarily true. Like we're not saying, oh, there was less outbreaks attributed to K-12 than to grocery stores or anything along those lines, or even overall understanding of the systems. It's very much like, what does your audience think? And I think this gives a good opportunity for also for healthcare folks of like, The theme throughout is that people trust K-12 A lot. And we're going to talk, hopefully you guys have some insights, those of you that are parents as to why, and then maybe some of our K-12 customers can talk about what they do in order to emphasize that trust and get it out there. So I do think that this survey gave us a great insight into the minds of consumers. We're all consumers, so what do we think?
[Darin Detwiler] Well, I know if I asked everyone to raise their hand if they were consumers, then everyone would raise their hands. But let's do some subsets. Raise your hand if you work in the K-12 setting. I see some hands over here in the middle. Apparently they're all sitting together over here in the back corner. Raise your hand if you are a parent. Oh, look at that. And raise your hand if you're a parent. Current or past or whatever, and you had kids or currently have kids in the K-12 system, and.
[Callin Godson-Green] Now raise your hand if you went to school.
[Darin Detwiler] Yeah.
[Callin Godson-Green] I want to be included, guys.
[Darin Detwiler] Speaking about being included, so I not only work in food safety, but I actually used to be a public school teacher. I taught for 16 years in public schools. And I think that when we look at data with my students or even as a professor with my grad students, it's one thing to look at data. It's another thing to look at what the survey doesn't answer, which is a big question. Why? do you think parents are trusting of schools more so than grocery and restaurants? So That's a big question. And there's probably a gazillion answers. But I think it'd be really cool to maybe get two or three ideas from the audience why you think that parents are more quickly trusting of public schools than they are of the grocery, the sit-down restaurants, fast casual restaurants, when it comes to the idea of food safety perception. Any thoughts? We have right back here in the center table. I think a big part.
[Audience Member] Of it is just So they're wanting to have that comfort that the school is doing what's best for the students. And that I believe will transfer into this as well, is that they're providing safe food and healthy food for.
[Darin Detwiler] So the role of the government, not only, for instance, at a larger scale, but the more local government, and how long of a period of day, we're talking about every day, five days a week, with our kids being in that school setting, and that expectation, because it's not just food safety, there's also the idea of just nutrition, right? Very good points, very good points. Thank you. The lights are blinding me. I saw another hand, but now I don't see it. Oh, and we have a mic too.
[Audience Member] So we were talking over here, we're thinking profitability and liability. So I think the assumption is that because the school has custody over your kids for an extended amount of time, that they would be responsible about taking care of them. And then on top of that, the school isn't really driven by profit through the cafeteria, so they won't make these cost-cutting things to reduce quality in the food, or at least that's the perception that I think parents would have.
[Darin Detwiler] Excellent. I would definitely think that those would shape not only our experiences, but as parents, what we think of in terms of that perception there as well. How about one more over here? I see a hand kind of way up here at the front table.
[Audience Member] I think Part of the perception is I can't remember the last time I saw like a massive news article or social media blast about listeria outbreak at a K through 12 school. But you hear about it at restaurants, right? And it doesn't need to be a particular restaurant because people I think hear that and then they classify that as well. That's all fast casual is dangerous. So I think part of it's perception like I make assumptions as a parent. the food's safe, I don't think about it. But the second somebody comes home sick or there's an outbreak and there's a ton of kids that get sick, if that ever happens to hit social media, I'd probably make an assumption that, oh, that's all schools.
[Darin Detwiler] Yeah, great point. And I'll add kind of a side note is that we know that no restaurant, no brand, no institution, even public school is immune to recalls and outbreaks. And there have been outbreaks and recalls impacting schools. But I think when you talk about headlines, I think you're more likely to see a headline of a known brand or company as opposed to a school district that, well, I've never heard of the Smithy district in some town I've never even heard of as opposed to, oh, this big chain, oh, you know, this kind of a thing. So I think that sometimes It's not necessarily the perception of the institution itself, but even that news coverage, how is that, the ideology behind what's covered is not to be dismissed. But when we look at the idea of what does K-12 have that creates A presumption of compliance, this is a question we want to explore for the rest of the session. Parents generally do not see receiving, refrigeration, temperature checks, corrective actions, even the idea of staff training. But we have assumptions and confidence that that's going on, right?
[Callin Godson-Green] Yeah. I think for the first comment there, you kind of nailed it on the head. It's like schools of all the things that were up there, you have to just trust. So it's almost in your best instance. You're like, I actually, and I'm sure some of you are sitting here too being like, I never actually thought about the food safety in the school, because you're like, I just have to. So it's an easier perspective to be like, I assume things are going well there. And the same for the headlines, because honestly, a headline saying X company is part of this outbreak recall, you can choose to not then dine there. That's easier. a local school district part of X recall, your kids are still going to school every day. And a lot of instances, the school meals are a fundamental for those children. Some people have the choice, they can take them if they wish, so maybe they'll decide not to. But for some, that's the meal that they're getting. So it's literally part of their needs, so it's not as easy to cut it out.
[Darin Detwiler] And that's not just theoretical. How many people, raise your hand, somewhere along the lines, have you ever read or been taught about Maslow's hierarchy of needs? We know a hungry child is not going to be like, yay, I want to be super engaged in class and sit in my chair and pay attention, right? If they're thinking about, wow, I'm so hungry, I think that when we look at food safety, it's important to look at not only like accountability and mission and consistency when it comes to food safety, but the idea of access, the idea that for so many children in this country, and in other countries, but I don't even know why I said this country, but so many children in schools, they depend on lunch. They depend on breakfast. We talked to some school districts that even the idea of all like the sports and after school activities, having a post-lunch meal, it's different names depending on where you go, but that becomes important. I've talked with school districts that during the summer, they have programs for families because that is so important. And even one of the earlier conversations on the stage this morning talked about the impact of the pandemic. There were situations where now the students were not going to school physically, but they were still trying to make sure that there was opportunities to provide food for the students. And of course, it's not food. It's not accessible unless it's safe, right? So institutional accountability, mission, training, consistency, regulation, familiarity, there are a lot of different things to point out there. And the survey doesn't tell us which one caused the results, but I do think it gives us some useful benchmarks to examine. Let's look at some hypotheses. What's your first take on it?
[Callin Godson-Green] To be honest, I think We heard it yesterday when we were filming some spoiler alerts. We had the pleasure of talking to people that work in institutions in K-12. And it was funny this morning, I had no idea that guy and Ryan were going to have the theme of it's all about the people. But that was actually brought up yesterday too. And we've met with many people from K-12, some of you guys probably do this too, where they have an open door environment, essentially. They want parents to see what they're serving. They want people to taste. They invite parents in the evenings. They have that kind of transparency with essentially their version of customers. The kids come in, they pick what they like. They have their options. They'll choose whatever looks good for them for the day. But at the end of the day, it's the parents that need to believe in and truly choose and have faith in the safety of the food. So I think that schools and their place in the community, like that alone, and I'm not saying K-12 do not work like to the maximum all the time to maintain this image. it's great if someone thinks that you're amazing, but as one thing goes wrong, that image can be shattered. K-12, they work their absolute butts off. I know that. But I think that it's like the trust in the people themselves and how it falls in their daily lives that honestly have like set this benchmark above the rest. Like I think grocery stores, restaurants, they all have that too in their community, especially in smaller areas. But K-12 is like, that's the heart of your town. You know, like everyone knows all across the US, like your local, even if you don't have kids or didn't go to those schools, your local elementary school, your middle school, your high school, like that's kind of everything hubs around those.
[Darin Detwiler] Well, it's community. It's community. It's also generational. You know, yesterday we were talking with Dave and Daryl with the Amarillo, Texas School District. Are you guys in the room? Shout out to you guys. And what's crazy is they're talking about students' preferences today. And I was thinking back long, ago when I was in school. And yeah, what do you think, you guys have to stay quiet for a second. What do you think is still the number one most popular food served at schools? Pizza.
[Audience Member] That's crazy.
[Darin Detwiler] Right. Apparently there's a big controversy over pizza like in triangular slices versus a square. How many people preferred that square from when you were in elementary school? I see the hands. I see the hands.
[Audience Member] It was thick.
[Darin Detwiler] It was good, right? But there's a whole other side beyond just the preference there. When we look at those relationships, when we look at restaurant people, right? The idea of trust. trust in your food safety system, and all these other layers too. One of the conversations we had with the Amarillo School District folks was about minimizing food loss as well, and how even though it's not about profit margins, it's the idea of if they can minimize loss, then what greater variety and quality can you put into those foods there? You know, does translating this into the commercial restaurant and retail outside of public school, does guest trust, I'm sorry, does the guest trust your food safety system even before they walk through the door? Are you re-earning their confidence every visit? So if schools are a central foundational part of a community, it's kind of weird to think about this. I don't know if you live in a big town in New York or a small small community, but when you look at the restaurants and retailers, are they truly a part of your community? Because one of the things that our first comment was in the middle of the table here was that little kind of, that smaller or local control. Whereas when you look at the big retailers and restaurants in your community, that kind of control is disconnected there. But what are we doing in terms of earning and rebuilding confidence with every visit?
[Callin Godson-Green] I think just when you say there about trusting somewhere before you even walk in the door, thinking even on the other side to our healthcare folks that are here. Honestly, I swear that when it's time for flu vaccine, I go to my local pharmacy. I, until I started working at SmartSense, I didn't even know vaccines need to be kept cold or anything. And I still just, like it's that idea of like you just trust because that's like your local pharmacy. It's been there for years. It's like attached to the doctor's office that I go to. I just, I like take it for granted maybe almost that stuff, vaccines, medicine, et cetera, as being kept at safe temperatures. Because again, I have to. what else am I going to do? I'm not going to be doing vaccines on myself. So same thing. I think the ability to pick and choose sometimes with grocery and restaurants, even if they are part of the community, makes people, it's easier for them to say like, oh, they didn't, this wasn't great today, so I'm going to go to next door tomorrow. That kind of idea.
[Darin Detwiler] Well, and you talk about vaccines. We have this picture of why people go into a grocery store or to a restaurant. I remember Clayton Christensen. Anyone ever hear the milkshake theory from Clayton Christensen about how McDonald's tried to figure out why their number one selling item for a while was the milkshake? And the number one time of the day when milkshakes were being purchased was not when you expected it. was during the breakfast hour.
[Callin Godson-Green] What?
[Darin Detwiler] Because so many people, their hands get sticky with a donut or anything else and they're driving, but with a milkshake, they can put it down and they can take that call when they're stuck in traffic and their hands don't get sticky. So our relationship and why we purchase things are not necessarily what we predict. Why you go into a grocery store might not be for some lunch meat, it may be for a vaccine because they've got the pharmacy in the back or the extended services that you start to see there. And even the idea of some grocery stores being more of a hybrid where there are people that go there to eat at the grocery store where you can have the hot meals that you can eat right there and not even have them take it home. So the reason why, whether it's healthcare, that familiarity, why we are building trust with our retail and restaurants changes from person to person. But let's take a look at the idea of here, the idea that 90% of parents survey trusted schools to properly store and in terms of storage and temperature control of their food, whereas 92% say schools should identify a food safety problem before a child is exposed. Why do you think that this kind of trust is seen differently between schools and retail restaurants.
[Callin Godson-Green] I think the second point actually was something that I was very interested in. Like the parents doing the survey truly believe like, oh, schools should identify this before it's an issue, which of course everyone should identify something before it's an issue. We know that's not how things work. But again, it's like, I think you phrased it perfectly, like you're almost handing over your custody of your child for a day. So as a parent, you're thinking like, I'm going to do everything I can to protect my child. So I assume the school that they spend most of their time in is going to do the same thing. So I just thought that perception, because if you phrase it in the same way for like a restaurant, so my thesis for my master's was on consumer perception of food safety in different industries. So very similar to this. And like something like 1% of the respondents thought that restaurants essentially had a duty of care. Like it was like restaurants are there to cook for you if they give you something that's bad or recalled or makes you sick. Like what can you do? that's just part of the day. But like schools are being held to the highest of standards. So it's just interesting.
[Darin Detwiler] It's funny you mention that because my doctoral thesis based on the idea of the challenges that states face with meeting federal regulations, And there is this misconception that when you have a retailer like Target or a restaurant like McDonald's, that they can have just one set of standards when in reality, these are chains that struggle with the fact that every different state they go into, in some cases different parts of states, have completely different food regulatory systems and structures and laws and even different food codes. So it becomes a struggle in terms of even the idea of having one set of standards and trying to have one set of establishing confidence is a struggle because there's so many different variations from location to location. And I would imagine healthcare provides not just retail and grocery, but even healthcare provides some of those assessments, or assumptions, excuse me, when it comes to confidence in a commercial setting. Just the variation from place to place. Here we're talking about K-12 being it's just one set of schools, but in reality, And we talked to some other schools in North Carolina recently that have way more schools than that. And so even the idea of scope and scale becomes a challenge in itself.
[Callin Godson-Green] I'd love to know, and the answer may be no, but if there's anyone here that now works in either K-12 or universities similarly, and has worked previously in other food establishments on kind of like the food safety side, is there any major difference? Like would you say like the personal relationship is just stronger, so therefore the duty of care is stronger? Like any thoughts or insights into that? Yep. We trust you.
[Audience Member] Okay, I have to. Somebody mentioned, okay, it's a government. It is the government. Most child nutrition programs are run through the federal government, and we have to comply with HASA. It is part of our funding. So if we're not compliant, then of course we're, and then the other focus is that we know we are serving one of our most susceptible populations, which is children. So when we look at Anything we're procuring, we need to start with reputable vendors and ensuring that, I mean, everybody just had the lettuce diarrhea. But it's, no, diarrhea was a good word to use. But It's important that we know that happened after the fact. And so that vendor was reputable. And it just takes that one, that food recall, that something, and the trust starts to fall. And I do agree. I trust the school because they know the population that they're serving from when they were two, three, four years old when they get started. And the incidence of foodborne illness has decreased since 2006 when the HACCP became a requirement. So it is a difficult thing for, I think it's great. We're like, yay, we're the highest ones. But as a retired food service director, one of the most difficult things is scaling it. I had 56 campuses and you had to make sure the process was the same across the board. And with digitized tools, it's so much easier. You can see time, date, and stamp that people did their work. So that's my two cents.
[Darin Detwiler] I'm really glad she brought up processes because one of the themes that we've been uncovering a great deal with these conversations is the idea of invisible work and visible signals. We could ask everyone, but there's such a range of what the invisible work is. And we've touched on some of this here, the idea of training, procedures, temperature control, corrective actions, and oversight. But what are some of the very visible signals that we've also been talking about?
[Callin Godson-Green] Yeah, so I'm actually going to push it on to the audience and ask, in your industry, whatever it may be, whether it's food or healthcare, what do you think that your customers, your guests, take as a sign of visible commitment to safety? Like what do you think someone walks into a store or what do you walk into a store, a restaurant, your kid's school and look for that makes you be like, okay, this is, this looks good. Besides smart sensors in the cases. The back. The thing I look at is cleanliness. Cleanliness. Yeah.
[Audience Member] Or is it clean, corners are dirty. Oh, excuse me. Whatever, it's how clean is the place. I don't care how busy they are. If they're not clean, I don't want any part of it because that reflects if the front of the house looks that bad, what does the back of the house look like? What does the coolers look like? What is the food storage? And so to me, it starts at the front door when I walk in.
[Callin Godson-Green] Definitely. People ask me all the time, what foods do I avoid?
[Darin Detwiler] I'm like, well, it's not so much avoiding food, but I travel A lot. I go to a lot of restaurants. And the very first thing I do is if I go into a strange restaurant, I go into the restroom. And if the restroom, the most customer facing location of a restaurant is not clean. Again, like you said, I don't even want to know what the back of the house looks like. What are some other visible signals? that a parent or a consumer or even a child might see. Health inspection. Okay. I think we realized too
[Audience Member] that's Hairnets and gloves.
[Darin Detwiler] Hairnets and gloves.
[Audience Member] Yep.
[Callin Godson-Green] Perfect.
[Darin Detwiler] Sure. There was that old stereotype of the lunch lady. She had the hairnet, but back In the 60s and 70s, she was usually smoking a cigarette.
[Callin Godson-Green] And I think, Lee Jay, to your point, that's a universal symbol, like all over the world. And actually, when I was working in Ireland, I remember I was doing a food safety inspection for a different food business. And I went in and they were telling me, they were like, this big chain that is across from them, global chain, they were like, I was in there yesterday eating and I saw them putting my burger together without gloves on. Now, this was in Ireland and actually preparing ready to eat foods without gloves is allowed once like your hand washing procedure is there. So it's not against the rules per se. This person themselves worked in a food business that I then failed on an audit for other food safety reasons. But that was all that they could say about their, not even their competitor, this global chain. They're like, no gloves, like I'm never eating there again. As they're there like cooking their chicken to 120 being like, yeah, it's fine now. So it's, you know, I think that visible perception is probably just more than anything else.
[Darin Detwiler] one more visible perception thing to note is that it's not only what we personally see. How many people have seen like a TikTok video of someone going, look what I found in my this, or look at how uncooked this was, or look at this, look what I've seen here. We are seeing this. We are a generation now where people are generating content based on their observations that On one hand, hey, this should serve as a warning to others. On the other hand, wow, how is our reputation being hit because of 1 bad day or one bad employee or one bad exchange kind of a thing? But I think that there's opportunities to look at the idea of controlling things and the idea of the invisible systems being legible that people understand and how confidence is justified. We have I think another slide we want to share here. Let's take a look at trust differently here. So why is restaurant trust constructed differently?
[Callin Godson-Green] Touched on literally all of these from the audience.
[Darin Detwiler] I think we have. I think we have. But I want to point out that the last one there, the survey asked restaurants, the survey asked parents about cleanliness, inspection ratings, recalls and all these other elements. And I think that it suggests that restaurant confidence is built from a set of visible and external signals. But I think is there an opportunity to be careful here?
[Callin Godson-Green] Yeah, I mean, the survey, again, it's perception based. It's not based on fact or experience necessarily. So it doesn't mean that like just because restaurants per se were the lowest that people believe like every time they go to a restaurant that they're gonna get sick or that an incident is imminent. It's more of these which do you have the most day-to-day faith in. And I also think that you dine in a restaurant less than your children would dine at school. So like exposure, they think can be limited. So it's like, well, it's easier. Again, I feel better in myself that I can cut us off from going to restaurants if someone gets sick. I can't do that for schools.
[Darin Detwiler] Well, and I would imagine that every parent in this room would probably agree that if you were to ask your kid how was school today, you're more likely to find out about how lunch was than how they did with anything in their class kind of a thing. Let's take a look at one more set of data that came from this survey. What does this tell us here, the idea of showing technology?
[Callin Godson-Green] Yeah, so again, we're talking about visible signals, and I know I made the joke about SmartSense sensors, but more and more, like I guess people tell me because they know I work for SmartSense, but people see these sensors, see evidence of monitoring taking place. And one of the questions that was asked in the survey was like, do you, it was essentially phrased as like, do you expect that schools and other institutions use food safety monitoring and continuous monitoring? And it was like over 90% of parents were like, yeah, obviously they do, which all of us in the industry know that it's very much not the case. Funding is issues, priorities are issues, but your audience, your customers are assuming that that's in place. So that's going to become like a prerequisite, bare minimum soon, especially, touch wood again, if something goes wrong.
[Darin Detwiler] True. And I think it's unfortunate that of late, and as in within the last few weeks, when we talk about technology, when we talk about AI and the food industry, especially within restaurants, So much of it has to do with how AI can be used to maximize profit and do flex pricing and things of that nature. And I think that that's not necessarily conveying trust. We have one last slide we want to hit. We're a little bit over here, but the entire day's kind of been a little bit off. You want to talk us through these five points?
[Callin Godson-Green] Yeah, I think they essentially summarize kind of what we've been talking about. And again, I think K-12 is amazing. I think all of you that work in that industry are absolutely amazing. You are caring for the future of our world. So I just want to say big respect to you all, but also every person in this room because the theme of this event and all events is safety. We all want what's right. We want what's safe. And we, the people that are here care about that. So whether or not it's perfect fit with different things, and the guy said it last night too, that one of the biggest things with the SmartSense relationship and themselves was that they feel we trusted them and they trusted us to make the right decisions for the safety of, their customers, their children that they serve. I think all of these ideas, like the visibility, the trust, the systems, it all comes back to the people, as Guy said.
[Darin Detwiler] I love the idea too that if I were to sum up what was a big takeaway from even our conversations over the last few days and here is that perhaps we need to start thinking about trust in more of a community sense. Break down some of the silos, kind of break down some of the barriers in terms of what we assume and what we expect in terms of how people build trust and whether we're a school, retail, restaurant, and perhaps if we think about trust in terms of a community, that starts to change things. Even, it's hard to say how do you do that like with technology or last question with customers. But I don't know, anyone ever been to a Chamber of Commerce meeting in their local community and talk about what do you guys do, how do you use technology, how do you present or represent trust even with technology and the things you do? Not necessarily addressing all your consumers, but even with the idea of a more of a public community platform like the Chamber of Commerce could be a way of doing that. And I think that if I were to end on a question, I would think that, ask yourself this, what would it take to earn a presumption of compliance? And simply having technologies, having procedures, having these things are one thing, but I think we have to go beyond those tools and resources and look at what we can do to actively engage with our community to build that trust. What are your final thoughts?
[Callin Godson-Green] Yeah, I mean, I think that everyone in this room is here because they care about safety. I think that step one is even being here, like we're probably talking even to the wrong people because like these people know, like we're all aligned on what we're here for and why we want to do the right thing. And we're going to make the budgets work. We're going to fight for four years to be able to get a system in place because you understand the greater value of it. I think education, speaking, and honestly, visibility is one of my favorite words because when I was in restaurants, when I worked in food safety in the field, just being visible to what was going on in order to make a difference, that was the most important to me. I didn't need visibility into, of course I wanted to know if there was an issue, but more into where do I direct this training that I'm doing or what aspects do I look at? So I think the open door policy. And I think we're getting more like that. Like people are questioning, where is this food coming from? What are these guys doing? Like, I don't know. And especially when you see those like trends of like, I found this in my food, a lot of questions aren't being answered. And then you see businesses reacting and being like, okay, come in, we'll show you a tour of our kitchen. We'll show you what we do every day. Come into our schools, try our food. I think as time goes on, choice is getting broader, money is getting tighter, so decisions need to be made. And I think as you say, if it's not safe, it's not food. So it's a bare minimum.
[Darin Detwiler] Well, and the cool thing is that this audience definitely gets that. It's not food unless it's safe. I want to thank you for not only what you do in terms of protecting food, whether it's in K-12, retail, restaurant. And I also want to thank you for being here and for joining us in this live episode of Spoiler Alert.
[Callin Godson-Green] Thank you.
[Darin Detwiler] Thank you, everyone. Thank you.
