This is a legacy version of the WELL Building Standard. Please check the latest version here.

Fruits and vegetables

Fruits and vegetables


To promote the consumption of fruits and vegetables by making fruits and vegetables easily accessible to occupants.


Regular consumption of fresh fruits and vegetables is the cornerstone of a healthy diet and can lower the risk of cancer, diabetes, heart disease and obesity. Insufficient fruit and vegetable intake, on the other hand, is one of the top 10 risk factors contributing to global mortality, leading to approximately 2.7 million deaths worldwide. The Dietary Guidelines for Americans recommend an average consumption of at least 4 servings of fruits and 5 servings of vegetables per day. However, only 8% of the U.S. population consume the recommended amount of fruit, and only 6% achieve the recommended intake of vegetables.

Part 1
Fruit and Vegetable Variety

If foods are sold or provided on a daily basis on the premises by (or under contract with) the project owner, then the selection includes at least one of the following:
At least 2 varieties of fruits (containing no added sugar) and at least 2 varieties of non-fried vegetables.
At least 50% of available options are fruits (containing no added sugar) and/or non-fried vegetables.

Part 2
Fruit and Vegetable Promotion

Cafeterias operated or contracted by the project owner, if present, include the following design interventions:
Salad bar or similar salad-providing section, positioned in a visible and accessible location.
Fruits and vegetables are visually apparent, either through display or through color photographs on the menu.
Vegetable dishes are placed at the beginning of the food service line.
Fruits or fruit dishes are placed in a bowl or in a stand at the checkout location.