- 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/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.
All meals, if present, provided by the owner must meet the requirements. Food and beverage providers leasing space as a tenant of the building are excluded from these requirements. Commercial kitchens are not applicable.
All dishware provided by the owner must meet the requirements - at a minimum, this must be available to all building staff in order to pursue this Feature. Food and beverage providers leasing space as a tenant of the building are excluded from these requirements. Commercial kitchens are not applicable.
If a project provides meals that are self serve (e.g., buffet) but no food made to order and it complies with the requirements Part 2, it can pursue this feature. If it provides dishware but does not provide meals at all, then it is not eligible.
No, Feature 47 Part 1 and Part 2 are only applicable if food is sold or provided on a daily basis on the premises by (or under contract with) the project owner. Also note that Part 2 is applicable only where food is self-serve.
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.
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.
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.