Responsible food production
- 38 Fruits and vegetables
- 39 Processed foods
- 40 Food allergies
- 41 Hand washing
- 42 Food contamination
- 43 Artificial ingredients
- 44 Nutritional information
- 45 Food advertising
- 46 Safe food preparation materials
- 47 Serving sizes
- 48 Special diets
- 49 Responsible food production
- 50 Food storage
- 51 Food production
- 52 Mindful eating
- P1 Food environment
- P7 Strategic Dining Design
Responsible food production
To reduce occupant exposure to pesticides or hormones, limit environmental degradation and promote humane livestock practices.
If a project does not sell or provide food and beverages on a daily basis, it is considered in compliance with the Nourishment precondition features 38-40 (and 43-44 when designated as preconditions) and is considered not having achieved optimization features 47 and 49 (and 43-44 when designated as optimizations). To demonstrate compliance, projects should simply add a note to explain their lack of daily food and beverage offerings within the 'Notes' column of the project checklist.
Note that all Nourishment optimizations will still appear on the project scorecard and contribute to the denominator when calculating scoring.
All food and beverage offerings provided on a daily basis to building occupants by the owner must meet the requirements - at a minimum, these offerings must be available to all building staff in order to pursue this Feature. Food and beverage providers leasing space as a tenant of the building are excluded from these requirements.
No, but project teams can submit local or national certifications for approval as an Equivalency Proposal (EP). Approved EPs will be published on a rolling basis.