- 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 help occupants avoid artificial colors, sweeteners and preservatives in food.
If a project does not sell or provide food and/or beverages on a daily basis, it is considered in compliance with the precondition Features 38, 39, 40, 43 and 44. However, precondition Features 41 and 45 are still applicable to the project. Regardless of whether or not a project serves food on a daily basis, all Nourishment optimizations will be considered on the project scorecard and contribute to scoring.
Yes. Food is considered to be provided on a daily basis if it is available to occupants each day. This is irrespective of the frequency of delivery.
Yes, all foods and beverages that are sold and provided must comply with the requirements. This includes packaged and prepared items, as well as all items in vending machines.
Food prepared or packaged on-site can utilize menu boards and signage at the point of decision to convey the food nutrition and allergy information criteria. Food packaged onsite can also decide to add this information to the packing instead.
To meet the WELL Building Standard requirements, meals prepared on site must include nutritional information. This may require a project to test meals for nutritional information or calculate the expected nutritional information based on the ingredients used. Labeling should be clearly visible to occupants.
The food labeling requirements are applicable to all projects regardless of local code, however a project may submit an Alternative Adherence Path (AAP) for review if they believe the food labeling provided by the project meets the intent of the feature. The project may need to conduct their own analysis of the food being provided to confirm nutritional information.