Strategic Dining Design
Features/Nourishment/Feature P7
- 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
Strategic Dining Design
Intent:
To create an eating environment that promotes healthy food consumption choices.
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.