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

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.

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 2: Communal Cooking Area

The following is met with certified spaces of 30 or more regular occupants:

a. At least one dedicated food preparation area per 30 occupants (1 minimum).

Applicability Matrix

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: Healthy Food Access Annotated Map
Part 2: Communal Cooking Area Architectural Drawing

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


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.