Remove: "At least one of the following requirements is met". Add: "At least 25% of products by cost (including furnishings, built-in furniture, all interior finishes and finish materials) meet one or more of the following requirements"

Remove: "At least 25% of products by cost (including furnishings, built-in furniture, all interior finishes and finish materials) are Cradle to Cradle™ Material Health Certified with a V2 Gold or Platinum or V3 Bronze, Silver, Gold or Platinum Material Health Score". Add: "Have a Cradle to Cradle™ Material Health Certified with a V2 Gold or Platinum or V3 Bronze, Silver, Gold or Platinum Material Health Score."

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To minimize the impact of hazardous building material ingredients on indoor air quality and protect the health of manufacturing and maintenance workers.'

In part title, remove: "Locker Room". Add: "Changing Room". In part description, remove: "locker rooms". Add: "changing rooms"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce occupant exposure to both harmful pathogens and hazardous cleaning agents.'

In part title, remove: "Locker Rooms". Add: "Changing Rooms". In part description, remove: "locker rooms". Add: "changing rooms"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce occupant exposure to pathogens on high-touch surfaces.'

Add Contractor Letters of Assurance as required documentation.

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce occupant exposure to both harmful pathogens and hazardous chemicals through the use of high quality cleaning equipment and the proper storage of cleaning agents.'

ISO 7027-1:2016 has been accepted as an alternative for the Performance Verification testing equipment and method requirements of Feature 30, Part 1.
Please note that ISO 7027-compliant devices must be capable of displaying results in NTU and all results must be reported in NTU.
Also note that this equivalency does not authorize project teams to select, request, or dispute the specific testing methodology used during performance testing for a project.

In Part 1, change “Turbidity of the water sample is less than 0.3 NTU” to “Turbidity of the water sample is less than 1.0 NTU”.

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of inorganic contaminants in drinking water.'

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of organic contaminants in drinking water.'

For Part 2a, remove: "10 mg/L as nitrogen". Add "11 mg/L as nitrogen"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of agricultural contaminants in drinking water.'

In part description, remove: "and showers/baths" after "…(at least one water dispenser per project)"

Change “All water being delivered to the project area for human consumption or showers/baths meets the following limits:” to “All water being delivered to the project area for human consumption (at least one water dispenser per project) and showers/baths meets the following limits:

For Part 2a, remove: "water quality parameters listed in the WELL Building Standard". Add: ", at minimum, water quality parameters listed in Feature 35 Part 1 of the WELL Building Standard"

For Part 3, remove: "to remove microbial cysts". Add: "to remove or reduce microbial cysts"

Remove: "or showers/baths"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To improve water quality by requiring the use of water treatment systems.'

In Part 3b, remove "NSF filter rated to remove" and replace with "Filter rated by the NSF to remove"

For regularly occupied spaces that are not within 30 meters (100 feet) of a drinking water station, pitchers of filtered water and glasses may be provided that are monitored and refilled through the day. The Operations Schedule for the project must include information regarding the provision (location and quantities) of water and the monitoring and refilling of pitchers if this strategy is used.

For Part 1b, add: "(containing no added sugar)" after "...options are fruits"

Remove: "Salad bar or a similar salad-providing section which is positioned away from the walls, allowing 360° access". Add: "Salad bar or similar salad-providing section, positioned in a visible and accessible location"

For Part 6e, remove: "No individually sold, single-serving, non-beverage food item contains more than 30 g of sugar". Add: "No non-beverage food item contains more than 30 g of sugar per serving"

For Part 6c, remove: "In any foods that contain a grain flour, whole grain is the primary ingredient by weight". Add: "In at least 50% of food offerings where a grain flour is the primary ingredient by weight, a whole grain must be the primary ingredient"

In part title, remove: "High School". Add: "Secondary School"

In part title, remove: "Elementary and Middle School". Add: "Early Education and Primary School"

For projects that have an existing food and beverage contract in place and are not able to comply with the requirements of Part 1 or Part 2, the following requirements are met:
1) Occupants are educated about the impact of highly processed ingredients and foods through permanent signage displayed on-site or at point-of-decision
2) Foods that have more than 30 g of sugar per serving and beverages that have more than 30 g of sugar per container have prominent labels at point-of-decision to indicate sugar content.

Project teams that seek to use this strategy must submit evidence of an existing contractual agreement and are subject to an on-site visual inspection by the WELL Assessor.

Remove: "In any foods" before "where a grain flour". Add: "In 50% of food offerings"

Remove: "All foods, beverages, snacks and meals sold or distributed on a daily basis on the premises by (or under contract with) the project owner meet the following conditions". Add: "All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract with) the project owner, including in vending machines, meet the following conditions"

Remove: "In beverage vending machines and on food service menus, at least 50% of slots or listings are products that have 15 g of sugar or less per 240 mL [8 oz] serving". Add: "At least 50% of beverages have 1 g of sugar or less per 16 mL [1.87 g of sugar or less per 1 oz]"

In 24 Oct, 2016 EP, remove: "these Features" after "…applicable documentation to comply with". Add: "this Feature"

For Feature 40 Part 1, in lieu of allergen labelling, projects may have food allergen experts on their staff. All kitchen, cafeteria, or similar staff should have the option to participate in allergen training at no cost and at least one trained staff member must be present at all shifts to prompt individuals to report any potential allergies to staff. As part of the Documentation Review, projects should provide an example certificate of completion for staff members who have completed the food allergy training. Signage is subject to a spot check during performance review.

For Part 1i, remove: "Gluten, in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R. § 101.91". Add: "Gluten"

Remove: "All food sold or distributed on a daily basis on the premises by (or under contract with) the project owner are clearly labeled to indicate if they contain the following allergens". Add: "All foods sold or provided on a daily basis on the premises by (or under contract with) the project owner are clearly labeled on packaging, menus, signage, or electronic media to indicate if they contain the following allergens"

The Hong Kong Food and Drugs Composition and Labeling Regulations are accepted as an alternative to the requirements of Feature 40. The project will need to label all foods (rather than only cereals) that contain gluten in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with this Feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid potential food allergens.'

As an alternative to Feature 41 Part 3, projects with existing sinks that are not undergoing renovation may be allowed a 1 inch flexibility range in meeting the sink column of water dimensions. Projects must commit to purchasing compliant sinks during next renovation or upgrade.

Add: " One of" before "the following"
Add: "b. Bar soap with a soap rack that allows for drainage"

Add: ", at a minimum," after "provided"

Add: "Since liquid soap in bulk refillable dispensers is prone to bacterial contamination, utilizing sealed liquid soap cartridges reduces the possibility for bacterial contamination and significantly reduces bacteria on hands whereas contaminated refillable dispensers increase bacteria on hands after handwashing. Handwashing sinks should also provide sufficient room for washing one’s hands without touching the sink sides, to prevent possible recontamination." after "than using air dryers."

Add: ", fish, or poultry" after "raw meat"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To minimize occupant exposure to food-borne pathogens by providing safe food storage.'

In 24 Oct, 2016 EP, add: "Freshly prepared food also needs to comply with the labelling requirements." after "…Performance Verification to verify compliance."

In 26 Jul 2017 EP, remove: "these Features" after "…applicable documentation to comply with". Add: "this Feature"

The EU Regulation No 1169/2011 may be used to comply with the requirements of Feature 43 regarding labeling for artificial colors, flavors and sweeteners. Note that projects must still submit all applicable documentation to comply with this Feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance. Freshly prepared food also needs to comply with the labelling requirements.

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with requirements of Feature 43. The project must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid artificial colors, sweeteners and preservatives in food.'

The Nutrition Labeling Standard under the Health Promotion Act issued by the Japanese Ministry of Health, Labor and Welfare has been accepted as an alternative for the requirements of Feature 44, Part 1 for Japan. Note that projects must still submit all applicable documentation to comply with these Features and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance. Projects must label the nutritional information outlined in the Nutrition Labeling Standard under the Health Promotion Act for all non-packaged and packaged foods.