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

Drinking water promotion

Access to clear, good-tasting water helps to promote proper hydration throughout the day. Many otherwise healthy people unknowingly suffer from mild dehydration, a condition where there is less water and fluids in the body than there should be, which results in avoidable symptoms such as muscle cramps, dry skin and headaches. Drinking plenty of water, especially when exercising and at higher temperatures is essential to ensure good hydration. Improving the taste and appearance of tap water encourages increased water consumption and reduces reliance on bottled water.

This feature sets limits for dissolved minerals that can compromise the taste and appearance of water, and requires that drinking water is easily accessible throughout the building.

Part 1: Drinking Water Taste Properties

All water being delivered to the project area for human consumption:

a.54 Aluminum less than 0.2 mg/L.
b.54 Chloride less than 250 mg/L.
c.54 Manganese less than 0.05 mg/L.
d.47 Sodium less than 270 mg/L.
e.54 Sulfate less than 250 mg/L.
f.54 Iron less than 0.3 mg/L.
g.54 Zinc less than 5 mg/L.
h.54 Total Dissolved Solids less than 500 mg/L.
Part 2: Drinking Water Access

To encourage water consumption, the following is met:

a. At least one dispenser is located within 30 m [100 ft] of all parts of regularly occupied floor space (minimum one per floor).
Part 3: Water Dispenser Maintenance

The components of dispensers that provide water for human consumption are cleaned with at least the following regularity:

a.48 Daily, for mouthpieces, protective guards and collective basins, to prevent lime and calcium build-up.
b.48 Quarterly, for outlet screens and aerators, to remove debris and sediment.
Part 4: Outdoor Drinking Water Access

The following requirements are met to promote water consumption and to reduce the consumption of less healthy alternatives:

a.162 At least one dispenser with free, potable water is provided per 30 students in outdoor activity areas, if present, based on average outdoor occupancy.
Digestive
Urinary
Endocrine

Applicability Matrix

Core & Shell New & Existing Buildings New & Existing Interiors
Part 1: Drinking Water Taste Properties O O O
Part 2: Drinking Water Access - O O
Part 3: Water Dispenser Maintenance - O O
Part 4: Outdoor Drinking Water Access - - -
Commercial Kitchen Education Multifamily Residential Restaurant Retail
Part 1: Drinking Water Taste Properties O O O O O
Part 2: Drinking Water Access - O - O O
Part 3: Water Dispenser Maintenance O O - O O
Part 4: Outdoor Drinking Water Access - O - - -

Verification Methods Matrix

Letters of Assurance Annotated Documents On-Site Checks
Part 1: Drinking Water Taste Properties Performance Test
Part 2: Drinking Water Access Architect Spot Check
Part 3: Water Dispenser Maintenance Operations Schedule
Part 4: Outdoor Drinking Water Access Architect Spot Check
47

New York State Department of Health. Individual Water Supply Wells - Fact Sheet #3 Recommended Residential Water Quality Testing. Troy: New York State Department of Health Bureau of Water Supply Protection; 2006.

37.1.d

The New York State Department of Health notes that water containing more than 270 mg/L of sodium should not be used by people on moderately restricted sodium diets.

48

U.S. Environmental Protection Agency (EPA). Drinking Water Best Management Practices, EPA 816-B-13-002. Washington, D.C.: U.S. Environmental Protection Agency; April 2013.

37.3.a

The EPA's Drinking Water Best Management Practices notes that it is "important to clean drinking water fountains to remove lime and calcium build-up."

37.3.b

The EPA's Drinking Water Best Management Practices note to clean debris out of all outlet screens and aerators on a regular basis.

54

Office of Water. 2012 Edition of the Drinking Water Standards and Health Advisories. Washington D.C.: U.S. Environmental Protection Agency; 2012: 2, 3, 5-11.

37.1.g

The EPA Secondary Drinking Water Regulations set a secondary Maximum Contaminant Level for Zinc concentrations at 5 mg/L.

37.1.h

The EPA Secondary Drinking Water Regulations set a secondary Maximum Contaminant Level for Total Dissolved Solids concentrations at 500 mg/L.

37.1.a

The EPA Secondary Drinking Water Regulations set a secondary Maximum Contaminant Level for Aluminum concentrations at 0.2 mg/L.

37.1.b

The EPA Secondary Drinking Water Regulations set a secondary Maximum Contaminant Level for Chloride concentrations at 250 mg/L.

37.1.c

The EPA Secondary Drinking Water Regulations set a secondary Maximum Contaminant Level for Manganese concentrations at 0.05 mg/L.

37.1.e

The EPA Secondary Drinking Water Regulations set a secondary Maximum Contaminant Level for Sulfate concentrations at 250 mg/L.

37.1.f

The EPA Secondary Drinking Water Regulations set a secondary Maximum Contaminant Level for Iron concentrations at 0.3 mg/L.

162

Huang, TT, Sorensen, D, Davis, S, Frerichs, L, Brittin, J, Celentano, J, Callahan, K, and Trowbridge, MJ. Healthy Eating Design Guidelines for School Architecture. Prev Chronic Dis. 2013; 10: E27. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3592783/#R10. Accessed March 30, 2015.

37.4.a

The Healthy Eating Design Guidelines for School Architecture provides design strategies, including the provision of an "outdoor kitchen with access to potable water."