Places of learning, including elementary schools, middle schools, high schools and higher education facilities must provide for the needs of teachers and students of all ages. Educational Facilities applies to projects where dedicated staff are employed for instructional purposes, and students can be of any age. Courses may cover any range of topics, and facilities may be typified by fully scheduled days, or distinct classes that students enroll in at will.

Retail centers, including boutique shops and big-box stores, are another opportunity to design and construct buildings to the WELL Building Standard. Retail spaces are unique in that they simultaneously house and cater to two distinct groups: the transient consumer and the staff, who spend many more hours in the facility. Retail applies to locations where consumers can view and purchase merchandise on-site, and staff are employed to assist in the sale of products. The Retail pilot standard is applicable to both owner- and tenant-occupied projects, and to both those in stand-alone buildings and those integrated into larger structures.

Away-from-home meals constitute a significant source of nourishment for many, making restaurants a crucial place for health and wellness intervention. The design of eating spaces and the way foods are presented can subtly nudge occupants towards specific behaviors and help make healthy eating decisions. Restaurants applies to locations where a customer purchases food and dines on-site, and includes indoor or outdoor seating. The establishment may include wait staff that tend to customers, or be self-serve. The Restaurant pilot standard does not include take-out only establishments, or establishments whose primary source of revenue derives from the sale of alcoholic beverages. Further, the Restaurant pilot standard only applies to dining spaces—it does not cover kitchens in which food is prepared (see Commercial Kitchen).

Commercial Kitchens applies to locations where cooks prepare food for other building users. The kitchen component of a space requires specific considerations relating to ventilation and contamination. It is not applicable to office kitchenettes or home kitchens. In general, spaces subject to local health inspection are likely to use this pilot standard. Commercial Kitchen is always paired with another standard, such as Restaurant or Education. For example, the Commercial Kitchen pilot standard may be coupled with the Restaurant pilot standard to cover both the food preparation and customer dining spaces, respectively. This pilot standard may also be paired with WELL v1 for commercial and institutional offices if projects feature kitchens with associated food-service staff engaged in food preparation activities on-site.