We haven't banned burgers from the grill or cheese from pizzas. Yet in the first two years of the program, we reduced beef by a full third and cheese by more than 10 percent. Standard lower ranges of meat and cheese are now written into the companywide quality assessments that all of our managers and chefs follow, guaranteeing that we're on a Low Carbon Diet every day. From an impact perspective, it's kind of like Meatless Monday, Tuesday, and Wednesday combined.