In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of sediment and water-borne pathogens in water designated for human contact.'

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of inorganic contaminants in drinking water.'

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of organic contaminants in drinking water.'

For Part 2a, remove: "10 mg/L as nitrogen". Add "11 mg/L as nitrogen"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of agricultural contaminants in drinking water.'

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of certain disinfectants, disinfection byproducts and fluoride in drinking water.'

Change “All water being delivered to the project area for human consumption meets the following limits:” to “All water being delivered to the project area for human consumption (at least one water dispenser per project) meets the following limits:

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To maintain high quality water through regular water quality monitoring and remediation.'

For Part 3, remove: "to remove microbial cysts". Add: "to remove or reduce microbial cysts"

Remove: "or showers/baths"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To improve water quality by requiring the use of water treatment systems.'

In Part 3b, remove "NSF filter rated to remove" and replace with "Filter rated by the NSF to remove"

For regularly occupied spaces that are not within 30 meters (100 feet) of a drinking water station, pitchers of filtered water and glasses may be provided that are monitored and refilled through the day. The Operations Schedule for the project must include information regarding the provision (location and quantities) of water and the monitoring and refilling of pitchers if this strategy is used.

For Part 1b, add: "(containing no added sugar)" after "...options are fruits"

Remove: "Salad bar or a similar salad-providing section which is positioned away from the walls, allowing 360° access". Add: "Salad bar or similar salad-providing section, positioned in a visible and accessible location"

For Part 4b, remove: "elementary and up to 360 mL [12 oz] portions for middle school students". Add: "early education and up to 360 mL [12 oz] portions for primary school students"

In part description, remove: "elementary and middle school students". Add: "early education and primary school students"

In part description, remove: "high school students". Add: "secondary school students"

Remove: "No individually sold, single-serving, non-beverage food item contains more than 30 g of sugar". Add: "No non-beverage food item contains more than 30 g of sugar per serving"

Remove: "All foods, beverages, snacks and meals sold or distributed on a daily basis on the premises by (or under contract with) the project owner do not contain". Add: "All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract with) the project owner, including in vending machines, do not contain"

Remove: "No beverage with more than 30 grams of sugar per container is sold or distributed through catering services, vending machines, or pantries. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement". Add: "Beverages do not contain more than 30 g of sugar per container. Bulk containers of 1.9 L (2 quart) or larger are exempt from this requirement"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid highly-processed ingredients and foods.'

The Japanese Allergen Labelling regulations (Cabinet Office Ordinance No. 45, 2011; Cabinet Office Ordinance No. 46 of 2011; and Notification No. 71 of the Ministry of Health, Labor and Welfare in 2001) may be used to partially comply with requirements of Feature 40.
Note that projects must label all foods that contain fish, shellfish, soy, and tree nuts. Also, note that projects must still submit all applicable documentation to comply with this Feature and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The definition of gluten by Food Safety and Standards Authority of India's (FSSAI) 'Standards for gluten free food and low gluten food and their labelling requirements' may be used.

Add: "consumption of or contact with" after "to help occupants avoid"

The EU Regulation No 1169/2011 is an acceptable alternative to the requirements of Feature 40. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The Global GreenTag Standard v4.0 and PhD Methodology are not accepted as alternatives for the requirements of Feature 41 Part 1 because the requirements of GreenTag do not match those of these WELL features.

Add: " One of" before "the following"
Add: "b. Bar soap with a soap rack that allows for drainage"

Add: ", at a minimum," after "provided"

Add: "Since liquid soap in bulk refillable dispensers is prone to bacterial contamination, utilizing sealed liquid soap cartridges reduces the possibility for bacterial contamination and significantly reduces bacteria on hands whereas contaminated refillable dispensers increase bacteria on hands after handwashing. Handwashing sinks should also provide sufficient room for washing one’s hands without touching the sink sides, to prevent possible recontamination." after "than using air dryers."

Remove: "raw foods (uncooked meat, fish and poultry)". Add: "raw meat, fish and poultry"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To minimize occupant exposure to food-borne pathogens by providing safe food storage.'

The EU Regulation No 1169/2011 may be used to comply with the requirements of Feature 43 regarding labeling for artificial colors, flavors and sweeteners. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with requirements of Feature 43. The project must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with F43.
Note that projects must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

For projects located in India, the requirements for Feature 43 may be met by providing labeling for all high-shelf life packaged foods in addition to freshly prepared food items offered on-site. Foods must be labeled with the additives outlined by the Food Safety and Standards Authority of India (FSSAI). Up to 30% of the low-shelf life packages goods prepared off site may be exempted from artificial substance labeling, but must include clear signage that they have not been evaluated for artificial ingredients or food additives. The latest version of the FSSAI regulation must be made available to building users upon request.

The Hong Kong Food and Drugs Composition and Labeling Regulations are accepted as an alternative to the requirements of Feature 44. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

Remove: "c. Micronutrient content (vitamins A and C, calcium and iron) in weight or international units (IU) and/or as a percent of the estimated daily requirements (daily values)" . Remove: "d. ...content" , Add: "c. ...content"

Under 1b, the reference to the FDA is now removed. 1b now reads "Macronutrient (total protein, total fat and total carbohydrate) in weight and as a percent of estimated daily requirements (Daily Values)."

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants make informed food consumption choices.'

For projects that prepare foods on site from raw ingredients, which are not able to comply with the requirements of Part 1, the project may offer point-of-decision prompts in lieu of labeling. The prompts must be based on a ranking system that encourages the consumption of nutritionally-dense foods. Food prompts must be clearly displayed and must be used in conjunction with a food advertising and/or messaging campaign​ that allows individuals to quickly and easily identify nutritious foods and beverages​. An explanation of the ranking system must be made available to all occupants.

Project teams which seek to use this strategy must have their prompts and ranking system approved by the WELL Assessor​​.​ All strategies should comply with best practices and/or dietary guidelines and be supported by existing scientific, medical, or industry research.​ Please note that all foods offered will still need to comply with Feature 39 Processed foods.

In part description, remove: "a total of". Add: "different" after "...at least 3"

In part heading, Remove: "intended to achieve each of the following requirements". Add "intended to achieve either or both of the following requirements"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To promote healthy food consumption choices.'

For Part 3, remove: "No serving or food storage containers or plates is". Add: "No serving containers or plates are"

In part description, add: "," after "project owner" and after "self-serve"

Under intent, add: "and encourage portion control", after "overconsumption"

Remove: "240 mL [8 oz]". Add "473 mL [16 oz]"

Remove: "entrée". Add: "main course"

Remove: "Where food sold or distributed on a daily basis on the premises by (or under contract with) the project owner is self-serve and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable)". Add: "Where food is sold or provided on a daily basis on the premises by (or under contract with) the project owner is self-serve and requires the use of serving plate, bowl, or cup, each of the following is met (as applicable)"

Remove: "452 cm² [70 in²]". Add: "507 cm² [79 in²]"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce unintended overconsumption.'

For Part 1f, add: "or seafood" after "animal"

For Part 1e, remove: "Vegan (contains no animal products)". Add: "Contains no animal products"