This is a legacy version of the WELL Building Standard. Please check the latest version here.
   
  1. Nourishment
  2. Strategic Dining Design

Strategic Dining Design

Features/Nourishment/Feature P7

Strategic Dining Design

Intent: 

To create an eating environment that promotes healthy food consumption choices.

BACKGROUND

The way that dining environments are designed can shape eating habits through the way certain options are presented over others. Dining areas that offer healthy options while increasing the appeal and visibility of healthy foods have a positive impact on the formation of healthier eating habits, while dining spaces with easily accessible unhealthy foods can more easily allow opportunities for unhealthy decisions.

Part 1
Assessment Scorecard

Early education, primary and secondary school cafeterias, if present, meet the following requirement:
a.164
An annual score of 70 or higher on the Smarter Lunchrooms Self-Assessment Scorecard.

Part 2
Healthy Food Convenience

The following requirement is met:
a.73
A “healthy convenience” checkout line is arranged for only whole grain products, non-flavored low-fat or non-fat dairy products (and dairy alternatives) and fruit and vegetable purchases.

Part 3
Seating Choice Variety

The following requirements are met:
a.175
Elevated, high-top tables and seats comprise at least 25% of the total seat options available in the dining space.
b.175
Booth seats comprise no more than 25% of the total seat options available in the dining space.

Part 4
Quiet Dining Zone

The following requirement is met:
a.175
If a television is present, a television-free section of the dining space is available with tables and seats that comprise at least 25% of the total seat options available in the dining space.