Warren-Clark AngieANGIE WARREN-CLARK (Labour): Thank you Madam Chair. I'm delighted to stand tonight and have a few questions of the member Gareth Hughes. Now I just would like to wish you happy birthday. Did I say Gareth Hughes? I did say Gareth Hughes". Happy birthday. Now that was not my best start; anyway we will continue onwards.I'm really delighted to talk tonight. I'm not on Primary Production Committee but however I am on the Health Committee and the Environment Committee and this bill really segues nicely—really segues nicely—into the two areas that I sit on. In particular in the Environment Committee we are initiating a briefing on food rescue and one of the things that—CHAIRPERSON (Poto Williams): Order! I do just want to bring the member—we've traversed this bill for some time now so can we come to the specifics of the bill.ANGIE WARREN-CLARK: It was just around the labelling sorry. So the reality is that with our labelling of our food what is going to happen particularly with our international food—Hon Gerry Brownlee: Inky fingers.ANGIE WARREN-CLARK:—yes and sticky fingers—is that we are actually going to know where it comes from and then at that point this food may not be as popular as the food that is from country of origin. So I just raise that point. And on that note I want to specifically talk to clause 5(3) which says regulated food must include food that "(a) is either—(i) only 1 type of fruit vegetable meat fish or seafood that—(A) is fresh (even if previously frozen) or frozen"—and this is the point that I want to ask the member about. It excludes food that is for example dried cured or pickled. So I'm really interested in the fact—because when we look at food that is dried or cured or pickled generally speaking you know it's more than 50 percent which the bill makes reference to. So I'm a little bit confused about how that works and I'd like an explanation please. And then I'd also like to know—the further part to that is "(B) is no more than minimally processed (for example by being cut minced filleted or surface treated);". So I'm just confused around the two definitions. One is cured; one is pickled. One is filleted minced or surface treated—not quite sure what that is; I didn't get a chance to google that. So what is surface treated food? And I noticed the carve-out and I'd like the member's comment around the carve-out of pork. I noticed that and I have seen quite a bit in the—Dr Duncan Webb: Well scored.ANGIE WARREN-CLARK: Yes I thought it was quite witty. So I have noted that. But in particular we have cured included elsewhere but of course cured pork—are we actually referring to bacon? Is this what we are referring to—bacon? So I'd like that clarified. Finally I'd like to talk about clause 5(3)(c)(i) which talks about food "for immediate consumption: a restaurant cafeteria takeaway shop canteen or similar place or a caterer;". They don't need to record this and I do understand the fact that that's because there's lots of ingredients. But what I was interested in is at a fundraising event. So the fundraising event was excluded. Now we all get the jar of pickles for sale right? But why is—say if I wanted to sell a pile of lemons at a fundraising event why would that be excluded or would it not be excluded? So it's just a question in regards to that. Hon Gerry Brownlee: Would the member buy lemons because the pickles weren't sour enough for her?ANGIE WARREN-CLARK: Oh how mean!So really it was really some questions specifically about those: how you got to those words and also finally just to reply to Rino Tirikatene's question around fish and country of origin. My understanding is country of origin is the boat that it was caught on and I wanted to just confirm with the member that that was a case—so fish that might be caught in our international waters but caught on for example you know a Korean boat or something that fish becomes the product of Korea."