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  1. Light
  2. Food environment

Food environment

Features>Light>P1. Food environment

P1. Food environment

Eating habits and behavior are enabled, learned and reinforced through cues in our environment, as well as by our social surroundings. Any establishment where food is prepared or eaten should provide access to healthy foods and encourage mindful eating practices to help sustain healthy habits.

This feature requires the creation of communal environments where healthy eating habits are supported and inculcated.

Part 1: Healthy Food Access

Where food is not provided within the facility, at least one of the following is located within 0.8 km [0.5 mi] of the building, or free transportation is provided to one of the following:

a.127 A grocery store where a variety of fresh produce is sold.
b.127 A market where independent farmers sell a variety of foods directly to market, open at least once weekly for at least five months annually.
Part 1: Food Alternatives

Meals or catering provided by (or under contract with) the project owner include at least one option for each of the following criteria:

a.32 Peanut-free.
b.60 Gluten-free, in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R. § 101.92.
c.60 Lactose-free.
d.60 Egg-free.
e.60 Vegan (contains no animal products).
f.60 Vegetarian (contains no animal products, except for eggs and dairy).
Part 2: Communal Eating Area

A designated communal eating area meets the following for certified spaces with 10 or more occupants.:

a. Be no less than 1 m_ [10.8 ft²] per occupant or 30 m_ [323 ft²], whichever is greater. The space requirement set in Communal Cooking Area can count for up to 1/3 of the Communal Eating Area space requirement.
b. Eating area provides adequate seating for each occupant.

Applicability Matrix

Core & Shell Tenant Improvement New Construction
Part 1: Food Alternatives - O O
Part 1: Healthy Food Access - - -
Part 2: Communal Eating Area - - -
Commercial Kitchen Schools Multifamily Residential Restaurant Retail
Part 1: Food Alternatives - O - P -
Part 1: Healthy Food Access - O O - -
Part 2: Communal Eating Area - - - - -

Verification Methods Matrix

Letters of Assurance Annotated Documents On-Site Checks
PART 1 (Design)
Healthy Food Access
PART 1 (Protocol)
Food Alternatives 		Operations Schedule

127

U.S. Green Building Council. LEED v4 for Neighborhood Development. Washington D.C.: U.S. Green Building Council; 2013: 7, 50.
201.1.a

An option for meeting a prerequisite for LEED v4 for ND: Smart Location and Linkages is to locate the project within 0.5 mi walking distance of at least seven "use types", one of which could be a grocery with a produce section.
201.1.b

In LEED v4 for ND: Built Project, a project can receive one credit point if its geographic center is within 0.5 miles walking distance of an existing or planned farmers market open at least once weekly for at least five months annually.
Features>Light>P1. Food environment