- 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 unintended overconsumption and encourage portion control.
If a project does not sell or provide food and beverages on a daily basis, it is exempt from most Nourishment preconditions. However, Features 41 and 45 may be applicable to your project.
No, the 507 cm² plate area should be acceptable for a wide range of cuisine types. Furthermore, occupants are not limited to a single plate/bowl. Hence a lunch tray which provides space for a large plate and smaller bowls is acceptable.
The definition of a main dish, or entrée, will change based on the local conditions of the project. The intent of this feature is to provide employees the choice to select lower calorie meals.
This includes all foods and beverages supplied by the project owner, or by a vendor under contract with the owner, including items sold or provided in the cafeteria, in vending machines, at a coffee bar, and items available to occupants in the kitchen/pantry area.
Yes, if the food served in the eating area is provided daily under the direction of the owner, all of the Nourishment preconditions need to be met by the project regardless of where the food is prepared.
If no food is sold or served within the eating area or break area, most of the Nourishment precondition features would be considered out of scope. However, features 41 and 45 may still be applicable to the project.
No, if food is not catered on a daily basis, most of the Nourishment features are considered out of scope. However, features 41 and 45 may be applicable to your project.
No, the Nourishment requirements are only applicable to food provided by the project owner or provided by a vendor who is under contract with the project owner, which for a Core and Shell project the project owner is the building developer. Tenants within the building do not need to meet these requirements.
If the tenant decided to pursue the New and Existing Interiors or the Retail Pilot certification, then the nourishment feature requirements would be applicable.
IWBI recognizes the various cultural differences in meal practices and therefore recommends the project to submit an Alternative Adherence Path (AAP) to confirm the project meets the feature intent for the Nourishment concept. In addition, please review the already accepted AAP's for each nourishment feature.