- 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
To reduce pathogen transmission by providing accessible and sanitary hand washing facilities.
Yes, fragranced hand soap can be provided, so long as non-fragrance soap is also provided.
#25539 - Does every sink need to have a separate soap and paper towel dispenser, or is it acceptable for sinks to share access to hand washing supplies?
Sinks may share access to hand washing supplies.
#26002 - In kitchen sinks, do side or ancillary water fixtures (i.e. a side water sprayer or a filtered water spigot) need to comply with the water column height restriction?
No, the water column height restriction applies only to the main kitchen water fixture. Side fixtures that are designed for specific uses (like drinking water spigots or water sprayers) do not need to comply with this restriction.
Projects may use cotton towel dispensers (cotton rolls that are within a towel dispenser) that are washed and replaced by a specialized company on a daily basis. However, multi-use cloth towels that are not part of a towel system do not meet the requirements of this feature.
#25396 - If a project does not sell or provide food and beverages on a daily basis, which Nourishment features are applicable and will contribute to the project's scorecard?
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.
#25341 - The Feature 41 Part 2 requirement says that liquid and bar soap are acceptable. Can our team use foam soap?
Yes, it is acceptable to use foam soap.
The column of water as measured from the faucet to the sink basin, taking into consideration angular flow.
All handwashing locations provided by the owner must meet the requirements. Must include at least one hand washing location accessible to tenants (at a minimum).
#25209 - Does a single-use, disposed-of-once-empty (i.e. not-refilled) soap dispenser meet the definition of "Liquid soap in dispensers with disposable and sealed soap cartridges”?
Yes, this type of disposable soap dispenser is acceptable. The team should include in their operations schedule that these types of disposable bottles should not be reused or refilled at any point.
Yes, all bathroom and kitchen sinks are required to comply with the sink dimensions.
#25048 - Is this feature outside the project boundary for a tenant that does not control the bathrooms?
Yes, the project team will need to provide documentation confirming the project boundary concern.