- 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 pathogen transmission by providing accessible and sanitary hand washing facilities.
Projects may use cotton towel dispensers (cotton rolls that are within a towel dispenser) that are washed and replaced by a specialized company on a daily basis. However, multi-use cloth towels that are not part of a towel system do not meet the requirements of this feature.
If a project does not sell or provide food and beverages on a daily basis, it is considered in compliance with the Nourishment precondition features 38-40 (and 43-44 when designated as preconditions) and is considered not having achieved optimization features 47-49 (and 43-44 when designated as optimizations). Note that all Nourishment optimizations will still appear on the project scorecard and contribute to the denominator when calculating scoring.
Yes, it is acceptable to use foam soap.
The column of water as measured from the faucet to the sink basin, taking into consideration angular flow.
All handwashing locations provided by the owner must meet the requirements. Must include at least one hand washing location accessible to tenants (at a minimum).
Yes, this type of disposable soap dispenser is acceptable. The team should include in their operations schedule that these types of disposable bottles should not be reused or refilled at any point.
Yes, all bathroom and kitchen sinks are required to comply with the sink dimensions.
Yes. The project team will need to provide documentation confirming the project boundary concern.