- 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 encourage mindful eating behaviors and socialization by providing communal eating spaces.
I am only pursuing WELL Certification for a portion of our office. Do I need to consider all regular building occupants for the entire space within this WELL feature's scope in order to comply?
All employees within the project boundary would need to be counted as part of this feature's scope.
My 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/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 - a restaurant, cafe, or canteen located within the building may count as an eating area if it is open to all building occupants. In other words, building occupants should be able to use the tables and chairs in the eating area at any time, regardless of whether they purchased food at the canteen, cafe, or restaurant. This applies even when the canteen, cafe, or restaurant are not included in the WELL project boundary as long as they are within the building or within 200 m [650 ft] of the building entrance.