In part title, remove: "Elementary and Middle School". Add: "Early Education and Primary School"

In part title, remove: "High School". Add: "Secondary School"

For projects that have an existing food and beverage contract in place and are not able to comply with the requirements of Part 1 or Part 2, the following requirements are met:
1) Occupants are educated about the impact of highly processed ingredients and foods through permanent signage displayed on-site or at point-of-decision
2) Foods that have more than 30 g of sugar per serving and beverages that have more than 30 g of sugar per container have prominent labels at point-of-decision to indicate sugar content.

Project teams that seek to use this strategy must submit evidence of an existing contractual agreement and are subject to an on-site visual inspection by the WELL Assessor.

Remove: "No beverage with more than 30 grams of sugar per container is sold or distributed through catering services, vending machines, or pantries. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement". Add: "Beverages do not contain more than 30 g of sugar per container. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement"

Remove: "No individually sold, single-serving, non-beverage food item contains more than 30 g of sugar". Add: "No non-beverage food item contains more than 30 g of sugar per serving"

For Part 1i, remove: "Gluten, in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R. § 101.91". Add: "Gluten"

Remove: "All food sold or distributed on a daily basis on the premises by (or under contract with) the project owner are clearly labeled to indicate if they contain the following allergens". Add: "All foods sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, menus, signage, or electronic media to indicate if they contain the following allergens"

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with requirements of Feature 40. The project will need to label all foods (rather than only cereals) that contain gluten in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid potential food allergens.'

The Global GreenTag Standard v4.0 and PhD Methodology are not accepted as alternatives for the requirements of Feature 41 Part 1 because the requirements of GreenTag do not match those of these WELL features. Note that products which meet the WELL requirements regarding ingredient content will still contribute to these features and may be communicated as such, in accordance with the WELL branding guidelines (https://www.wellcertified.com/sites/default/files/resources/IWBI%20Trade...).

Add: "The" before "sink column"

Remove: "Fragrance-free non-antibacterial soap" Add: "Fragrance-free hand soap in accordance with the Cleaning, Disinfection and Hand Hygiene Product section in Table A4 in Appendix C"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce pathogen transmission by providing accessible and sanitary hand washing facilities.'

Add: ", fish, or poultry" after "raw meat"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To minimize occupant exposure to food-borne pathogens by providing safe food storage.'

The EU Regulation No 1169/2011 may be used to comply with the requirements of Feature 43 regarding labeling for artificial colors, flavors and sweeteners. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with requirements of Feature 43. The project must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with F43.
Note that projects must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

For projects located in India, the requirements for Feature 43 may be met by providing labeling for all high-shelf life packaged foods in addition to freshly prepared food items offered on-site. Foods must be labeled with the additives outlined by the Food Safety and Standards Authority of India (FSSAI). Up to 30% of the low-shelf life packages goods prepared off site may be exempted from artificial substance labeling, but must include clear signage that they have not been evaluated for artificial ingredients or food additives. The latest version of the FSSAI regulation must be made available to building users upon request.

Food Safety and Standards Authority of India's (FSSAI) 'Food Safety and standards (Packaging and Labelling) regulation, 2011' may be used to comply with the requirements of Feature 44 Part 1. Projects must still submit all applicable documentation to comply with this feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

Remove: "For foods and beverages sold or distributed on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage". Add: "For foods and beverages sold or provided on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants make informed food consumption choices.'

For projects that prepare foods on site from raw ingredients, which are not able to comply with the requirements of Part 1, the project may offer point-of-decision prompts in lieu of labeling. The prompts must be based on a ranking system that encourages the consumption of nutritionally-dense foods. Food prompts must be clearly displayed and must be used in conjunction with a food advertising and/or messaging campaign​ that allows individuals to quickly and easily identify nutritious foods and beverages​. An explanation of the ranking system must be made available to all occupants.

Project teams which seek to use this strategy must have their prompts and ranking system approved by the WELL Assessor​​.​ All strategies should comply with best practices and/or dietary guidelines and be supported by existing scientific, medical, or industry research.​ Please note that all foods offered will still need to comply with Feature 39 Processed foods.

In part description, add: "per project" after "instances of messaging"

Remove: ", beverages and snacks". Add: "and beverages"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce occupant exposure to harmful contaminants that may originate from food preparation materials and eliminate surfaces that harbor pathogens.'

In part description, remove: "Where" before "food...". Add: "If"

Under intent, add: "and encourage portion control", after "overconsumption"

Remove: "Where food sold or distributed on a daily basis on the premises by (or under contract with) the project owner is self-serve and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable)". Add: "Where food is sold or provided on a daily basis on the premises by (or under contract with) the project owner is self-serve and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable)"

Remove: "452 cm² [70 in²]". Add: "507 cm² [79 in²]"

Remove: "240 mL [8 oz]". Add "473 mL [16 oz]"

Remove: "entrée". Add: "main course"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce unintended overconsumption.'

For Part 1e, add: ", seafood or dairy" after "animal"

For Part 1f, remove: "Vegetarian (contains no animal products, except for eggs and dairy)". Add: "Contains no animal products, except for eggs and dairy"

Remove: ", in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R.§ 101.92"

Soil Association Organic Standards Farming and Growing v17.4 August 2016 has been accepted as an alternative to Federally Certified Organic for the requirements of Feature 49, Part 2b. Note that this equivalency applies only to projects in the United Kingdom.

Also note that the Soil Association Organic Standards Farming and Growing v17.4 August 2016 are not accepted as an alternative for the Certified Humane label (Part 2a), as the guidelines are not as robust in describing the recommended living conditions for livestock.

The European Union Organic Logo has been accepted as an alternative for the Federally Certified Organic labeling and Certified Humane labeling of Feature 49 Part 1 and 2.

For Part 2a, remove: "Humane Certified". Add: "Certified Humane"

Remove: "Produce is sold or distributed on the premises on a daily basis by (or under contract with) the project owner and it meets the following criteria". Add: "Produce is sold or provided on the premises on a daily basis by (or under contract with) the project owner that meets the following criteria"

Remove: "If meat, egg or dairy products are sold or distributed on the premises on a daily basis by (or under contract with) the project owner, they meet the following criteria for the humane treatment of livestock". Add: ""If meat, egg or dairy products are sold or provided on the premises on a daily basis by (or under contract with) the project owner, they meet the following criteria for the humane treatment of livestock"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce occupant exposure to pesticides or hormones, limit environmental degradation and promote humane livestock practices.'

Change “All meat egg and dairy products sold or distributed on the premises on a daily basis by (or under contract with) the project owner meet the following criteria…” to “If meat, egg or dairy products are sold or distributed on the premises on a daily basis by (or under contract with) the project owner, they meet the following criteria…”

Add: "one of" before "the following"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To encourage the consumption of fresh foods by providing sufficient cold food storage to occupants.'

Add: "with food-bearing plants" after "A garden"

Add: "c. Edible landscaping (e.g., fruit trees, herbs)."

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To improve access to fresh produce by providing space, infrastructure and tools for on-site food production.'

In part description, remove: "early education, elementary, middle, and high schools". Add: "early education, primary and secondary schools"

In part description, Remove: "employees". Add: "occupants"

Remove: "employees". Add: "occupants"

Remove: "employee". Add: "occupant"