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

Food storage

Food storage


To encourage the consumption of fresh foods by providing sufficient cold food storage to occupants.


Most refrigerators are not designed with the intent to preserve the taste and nutrient content of fresh fruits and vegetables, which are typically best stored at relatively higher temperatures. Additionally, crisper drawers are often too small to store a sufficient quantity of produce for a moderately-sized group of people, potentially discouraging individuals from bringing healthier food options to work.

Part 1
Storage Capacity

The space provides cold storage that meets one of the following requirements:
Total volume of at least 20 L [0.7 ft³] per occupant (no more than 7,000 L [247 ft³] of combined space is required).
Evidence that the volume provided exceeds occupant demand by at least 20%.

Part 2
Temperature Control

Refrigerators include at least 2 separate compartments that meet the following temperature requirements:
1 °C to 4 °C [34 °F to 39 °F]. See Appendix Table N1 for a list of foods to store at this temperature range.
6 °C to 12 °C [43 °F to 54 °F]. See Appendix Table N1 for a list of foods to store at this temperature range.

Part 3
Oil Storage

If used in foods that are sold or distributed on the premises by (or under contract with) the project owner, the following requirements are met at all times for cooking oils and fats:
Stored in an opaque container of glass or stainless steel.
Stored in less than 22 °C [72 °F].

Part 4
Kitchen Food Safety

All foods meet the following requirements:
Are labeled and dated.
Are stored at least 15 cm [6 inches] above the finished floor.