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Feature 00
01 Air quality standards
02 Smoking ban
03 Ventilation effectiveness
04 VOC reduction
05 Air filtration
06 Microbe and mold control
07 Construction pollution management
08 Healthy entrance
09 Cleaning protocol
10 Pesticide management
11 Fundamental material safety
12 Moisture management
13 Air flush
14 Air infiltration management
15 Increased ventilation
16 Humidity control
17 Direct source ventilation
18 Air quality monitoring and feedback
19 Operable windows
20 Outdoor air systems
21 Displacement ventilation
22 Pest control
23 Advanced air purification
24 Combustion minimization
25 Toxic material reduction
26 Enhanced material safety
27 Antimicrobial activity for surfaces
28 Cleanable environment
29 Cleaning equipment
30 Fundamental water quality
31 Inorganic contaminants
32 Organic contaminants
33 Agricultural contaminants
34 Public water additives
35 Periodic water quality testing
36 Water treatment
37 Drinking water promotion
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
53 Visual lighting design
54 Circadian lighting design
55 Electric light glare control
56 Solar glare control
57 Low-glare workstation design
58 Color quality
59 Surface design
60 Automated shading and dimming controls
61 Right to light
62 Daylight modeling
63 Daylighting fenestration
64 Interior fitness circulation
65 Activity incentive programs
66 Structured fitness opportunities
67 Exterior active design
68 Physical activity spaces
69 Active transportation support
70 Fitness equipment
71 Active furnishings
72 Accessible design
73 Ergonomics: visual and physical
74 Exterior noise intrusion
75 Internally generated noise
76 Thermal comfort
77 Olfactory comfort
78 Reverberation time
79 Sound masking
80 Sound reducing surfaces
81 Sound barriers
82 Individual thermal control
83 Radiant thermal comfort
84 Health and wellness awareness
85 Integrative design
86 Post-occupancy surveys
87 Beauty and design I
88 Biophilia I - qualitative
89 Adaptable spaces
90 Healthy sleep policy
91 Business travel
92 Building health policy
93 Workplace family support
94 Self-monitoring
95 Stress and addiction treatment
96 Altruism
97 Material transparency
98 Organizational transparency
99 Beauty and design II
100 Biophilia II - quantitative
101 Innovation I
102 Innovation II
103 Innovation III
104 Innovation IV
105 Innovation V
P1 Food environment
P2 Light at night
P3 Circadian emulation
P4 Impact reducing flooring
P5 Health through housing equity
P6 Education space provisions
P7 Strategic Dining Design
P8 Injury prevention
P9 Advanced cleaning
ADA accessible design standards
Features Quick-Access
01: Air quality standards
02: Smoking ban
03: Ventilation effectiveness
04: VOC reduction
05: Air filtration
06: Microbe and mold control
07: Construction pollution management
08: Healthy entrance
09: Cleaning protocol
10: Pesticide management
11: Fundamental material safety
12: Moisture management
13: Air flush
14: Air infiltration management
15: Increased ventilation
16: Humidity control
17: Direct source ventilation
18: Air quality monitoring and feedback
19: Operable windows
20: Outdoor air systems
21: Displacement ventilation
22: Pest control
23: Advanced air purification
24: Combustion minimization
25: Toxic material reduction
26: Enhanced material safety
27: Antimicrobial activity for surfaces
28: Cleanable environment
29: Cleaning equipment
P9: Advanced cleaning
30: Fundamental water quality
31: Inorganic contaminants
32: Organic contaminants
33: Agricultural contaminants
34: Public water additives
35: Periodic water quality testing
36: Water treatment
37: Drinking water promotion
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
53: Visual lighting design
54: Circadian lighting design
55: Electric light glare control
56: Solar glare control
57: Low-glare workstation design
58: Color quality
59: Surface design
60: Automated shading and dimming controls
61: Right to light
62: Daylight modeling
63: Daylighting fenestration
P2: Light at night
P3: Circadian emulation
64: Interior fitness circulation
65: Activity incentive programs
66: Structured fitness opportunities
67: Exterior active design
68: Physical activity spaces
69: Active transportation support
70: Fitness equipment
71: Active furnishings
P8: Injury prevention
72: Accessible design
73: Ergonomics: visual and physical
74: Exterior noise intrusion
75: Internally generated noise
76: Thermal comfort
77: Olfactory comfort
78: Reverberation time
79: Sound masking
80: Sound reducing surfaces
81: Sound barriers
82: Individual thermal control
83: Radiant thermal comfort
P4: Impact reducing flooring
84: Health and wellness awareness
85: Integrative design
86: Post-occupancy surveys
87: Beauty and design I
88: Biophilia I - qualitative
89: Adaptable spaces
90: Healthy sleep policy
91: Business travel
92: Building health policy
93: Workplace family support
94: Self-monitoring
95: Stress and addiction treatment
96: Altruism
97: Material transparency
98: Organizational transparency
99: Beauty and design II
100: Biophilia II - quantitative
P5: Health through housing equity
P6: Education space provisions
101: Innovation I
102: Innovation II
103: Innovation III
104: Innovation IV
105: Innovation V
Features Quick-Access
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