This is a legacy version of the WELL Building Standard. Please check the latest version here.
  1. Nourishment
  2. Fruits and vegetables

Fruits and vegetables

Features>Nourishment>38. Fruits and vegetables

38. Fruits and vegetables

Regular consumption of fresh fruits and vegetables is the cornerstone of a healthy diet. Consuming fresh and minimally processed fruits and vegetables can lower the risk of developing various chronic diseases and can help manage weight. However, less than 1 in 3 Americans currently consume the recommended daily amounts of fruits and vegetables.

To encourage people to incorporate more fruits and vegetables as a central component of their diet, this feature requires that a variety of each is readily available where food is provided. These requirements are not applicable to projects that do not provide food service or vending.

Part 1: Refined Ingredient Restrictions

All foods, beverages, snacks and meals sold or distributed on the premises by (or under contract with) the project owner meet the following conditions:

a.78 Partially-hydrogenated oil.
b.78 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.
c.78 No individually sold, single-serving, non-beverage food item contains more than 30 g of sugar.
d.55 In any foods that contain a grain flour, whole grain is the primary grain ingredient by weight.
Part 2: Fruit and Vegetable Promotion

Cafeterias operated or contracted by the project owner, if present, include the following design interventions:

a.180 Salad bar or a similar salad providing section which is positioned away from the walls, allowing 360 degree access.
b.73 Menus (if present) include color photos of fruits and vegetables served.
c.73 Vegetable dishes placed at the beginning of the food service line.
d.73 Fruits placed in a bowl or in a stand at the checkout location.
Cardiovascular
Digestive
Immune
Endocrine

Applicability Matrix

Core & Shell Tenant Improvement New Construction
Part 1: Refined Ingredient Restrictions P P P
Part 2: Fruit and Vegetable Promotion - P P
Commercial Kitchen Schools Multifamily Residential Restaurant Retail
Part 1: Refined Ingredient Restrictions - - O P P
Part 2: Fruit and Vegetable Promotion - P - P -

Verification Methods Matrix

Letters of Assurance Annotated Documents On-Site Checks
PART 1 (Protocol)
Refined Ingredient Restrictions 		Operations Schedule Spot Check
PART 2 (Protocol)
Fruit and Vegetable Promotion 		Operations Schedule Spot Check

73

Hanks AS, Just DR, Wansink B. Smarter Lunchrooms Can Address New School Lunchroom Guidelines and Childhood Obesity. 2013. The Journal of Pediatrics, Volume 162, Issue 4, pp. 867-869.
38.2.b

Smarter Lunchrooms Can Address New School Lunchroom Guidelines and Childhood Obesity recommends color photo of fruit and vegetables on menu selection.
38.2.c

Smarter Lunchrooms Can Address New School Lunchroom Guidelines and Childhood Obesity recommends vegetable dishes be made available at the start of the food distribution line.
38.2.d

Smarter Lunchrooms Can Address New School Lunchroom Guidelines and Childhood Obesity recommends that fruits are made available at the checkout location.
180

Wansink B. Smarter Lunchrooms. In: Slim By Design: Mindless Eating Solutions for Everyday Life. New York, NY: HarperCollins Publishers; 2014: 185-224.
38.2.a

In Slim by Design, Wansink notes that in one intervention in a school, positioning the salad bar away from the wall led to an increase in salad bar sales by 200 to 300 percent within a few weeks.
Features>Nourishment>38. Fruits and vegetables