- 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
P1. Food environment
To ensure access to fresh foods and provide communal cooking environments.
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.
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:
The following is met with certified spaces of 30 or more regular occupants:
|Commercial Kitchen||Education||Multifamily Residential||Restaurant||Retail|
|Part 1: Healthy Food Access||-||O||O||-||-|
|Part 2: Communal Cooking Area||-||O||-||-||-|
Verification Methods Matrix
|Letters of Assurance||Annotated Documents||On-Site Checks|
PART 1 (Design)
Healthy Food Access
PART 2 (Design)
Communal Cooking Area
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.
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.