In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To limit the presence of certain disinfectants, disinfection byproducts and fluoride in drinking water.'

Change “All water being delivered to the project area for human consumption or showers/baths meets the following limits:” to “All water being delivered to the project area for human consumption (at least one water dispenser per project) and showers/baths meets the following limits:

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To maintain high quality water through regular water quality monitoring and remediation.'

Remove: "or showers/baths"

Remove: "or showers/baths"

In Part 2a, remove "Filter rated to remove suspended solids." And replace with "Filter rated to remove suspended solids with pore size 1.5 µm or less."

For regularly occupied spaces that are not within 30 meters (100 feet) of a drinking water station, pitchers of filtered water and glasses may be provided that are monitored and refilled through the day. The Operations Schedule for the project must include information regarding the provision (location and quantities) of water and the monitoring and refilling of pitchers if this strategy is used.

Remove: "If solid foods are sold or distributed" before "on a daily basis". Add: "If foods are sold or provided"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To promote the consumption of fruits and vegetables by making fruits and vegetables easily accessible to occupants.'

Remove: "All foods, beverages, snacks and meals sold or distributed on a daily basis on the premises by (or under contract with) the project owner meet the following conditions". Add: "All foods, beverages, snacks and meals sold or provided on a daily basis on the premises by (or under contract with) the project owner, including in vending machines, meet the following conditions"

Remove: "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". Add: "At least 50% of beverages have 1 g of sugar or less per 16 mL [1.87 g of sugar or less per 1 oz]"

Remove: "In any foods" before "where a grain flour". Add: "In 50% of food offerings"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid highly-processed ingredients and foods.'

The definition of gluten by Food Safety and Standards Authority of India's (FSSAI) 'Standards for gluten free food and low gluten food and their labelling requirements' may be used.

Add: "consumption of or contact with" after "to help occupants avoid"

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with F40.
Note that projects must label all foods (rather than only cereals) that contain gluten in order to fully comply with WELL. Projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To help occupants avoid potential food allergens.'

Add: " One of" before "the following"
Add: "b. Bar soap with a soap rack that allows for drainage"

Add: ", at a minimum," after "provided"

Add: "Since liquid soap in bulk refillable dispensers is prone to bacterial contamination, utilizing sealed liquid soap cartridges reduces the possibility for bacterial contamination and significantly reduces bacteria on hands whereas contaminated refillable dispensers increase bacteria on hands after handwashing. Handwashing sinks should also provide sufficient room for washing one’s hands without touching the sink sides, to prevent possible recontamination." after "than using air dryers."

Add: ", fish, or poultry" after "raw meat"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To minimize occupant exposure to food-borne pathogens by providing safe food storage.'

The EU Regulation No 1169/2011 may be used to comply with the requirements of Feature 43 regarding labeling for artificial colors, flavors and sweeteners. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The Hong Kong Food and Drugs Composition and Labeling Regulations may be used to partially comply with F43.
Note that projects must label monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), butylated hydroxyanisole (BHA), sodium nitrate and sodium nitrite, and butylated hydroxytoluene (BHT), (rather than only listing ingredients as flavors or preservatives), in order to comply with WELL. Projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

The China Standards ‘General Rules for Pre-packaged Food Labeling’ (GB7718--2011) and ‘Standard for the Use of Food Additives’ (GB2760-2014) have been approved as acceptable alternatives for F43.
Note that projects must provide signage that clearly indicates: "The following additives have not been evaluated - brominated vegetable oil, potassium bromate, monosodium glutamate (MSG), hydrolyzed vegetable protein (HVP), and sulfite.”

For projects located in India, the requirements for Feature 43 may be met by providing labeling for all high-shelf life packaged foods in addition to freshly prepared food items offered on-site. Foods must be labeled with the additives outlined by the Food Safety and Standards Authority of India (FSSAI). Up to 30% of the low-shelf life packages goods prepared off site may be exempted from artificial substance labeling, but must include clear signage that they have not been evaluated for artificial ingredients or food additives. The latest version of the FSSAI regulation must be made available to building users upon request.

Food Safety and Standards Authority of India's (FSSAI) 'Food Safety and standards (Packaging and Labelling) regulation, 2011' may be used to comply with the requirements of Feature 44 Part 1. Projects must still submit all applicable documentation to comply with this feature, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

Remove: "For foods and beverages sold or distributed on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage". Add: "For foods and beverages sold or provided on a daily basis on the premises by (or under contract with) the project owner, the following are displayed (per meal or item) on packaging, menus or signage"

The EU Regulation No 1169/2011 is an acceptable alternative to the requirements of Feature 44. Note that projects must still submit all applicable documentation to comply with these Features, and will also be subject to a spot check or visual inspection during the Performance Verification to verify compliance.

For projects that prepare foods on site from raw ingredients, which are not able to comply with the requirements of Part 1, the project may offer point-of-decision prompts in lieu of labeling. The prompts must be based on a ranking system that encourages the consumption of nutritionally-dense foods. Food prompts must be clearly displayed and must be used in conjunction with a food advertising and/or messaging campaign​ that allows individuals to quickly and easily identify nutritious foods and beverages​. An explanation of the ranking system must be made available to all occupants.

Project teams which seek to use this strategy must have their prompts and ranking system approved by the WELL Assessor​​.​ All strategies should comply with best practices and/or dietary guidelines and be supported by existing scientific, medical, or industry research.​ Please note that all foods offered will still need to comply with Feature 39 Processed foods.

In part heading, Remove: "intended to achieve each of the following requirements". Add "intended to achieve either or both of the following requirements"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To promote healthy food consumption choices.'

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce occupant exposure to harmful contaminants that may originate from food preparation materials and eliminate surfaces that harbor pathogens.'

Under intent, add: "and encourage portion control", after "overconsumption"

Remove: "Where food sold or distributed on a daily basis by (or under contract with) the project owner is prepared to order, for at least half of all avilable entrees, the following option is available and listed on the menu". Add: "Where food is sold or provided on a daily basis by (or under contract with) the project owner and is prepared to order, the following is available and listed on the menu for at least half of all available main course options"

Remove: "Dinnerware sizes". Add: "Dishware"

Remove: "24 cm [9.5 in]". Add: "25 cm [10 in]"

Remove: "296 mL [10 oz]". Add: "473 mL [16 oz]"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To reduce unintended overconsumption.'

Remove: ", in compliance with the definitions and restrictions set forth by the FDA in 21 C.F.R.§ 101.92"

India Organic' certification by the APEDA (Agricultural and Processed Products Export Development Authority) as per the National Programme for Organic Production (NPOP) standards has been deemed acceptable for Feature 49 Part 1

Remove: "If meat, egg or dairy products are sold or distributed on the premises on a daily basis by (or under contract with) the project owner, they meet the following criteria for the humane treatment of livestock". Add: ""If meat, egg or dairy products are sold or provided on the premises on a daily basis by (or under contract with) the project owner, they meet the following criteria for the humane treatment of livestock"

Remove: "Produce is sold or distributed on the premises on a daily basis by (or under contract with) the project owner and it meets the following criteria". Add: "Produce is sold or provided on the premises on a daily basis by (or under contract with) the project owner that meets the following criteria"

Change “All meat egg and dairy products sold or distributed on the premises on a daily basis by (or under contract with) the project owner meet the following criteria…” to “If meat, egg or dairy products are sold or distributed on the premises on a daily basis by (or under contract with) the project owner, they meet the following criteria…”

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To encourage the consumption of fresh foods by providing sufficient cold food storage to occupants.'

Remove:"allocated". Add: "accessible and located"

Add: "with food-bearing plants" after "A greenhouse"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To improve access to fresh produce by providing space, infrastructure and tools for on-site food production.'

In part description, Remove: "employees". Add: "occupants"

Remove: "employees". Add: "occupants"

Remove: "employee". Add: "occupant"

In the Feature description, remove the second paragraph. Replace with the following text:
'Intent: To encourage mindful eating behaviors and socialization by providing communal eating spaces.'

Remove: "The way brightness is distributed across ceilings in a given room". Add: "The way brightness is distributed across ceilings in a given room that maintains lighting variety but avoids both dark spots, or excessively bright, potentially glaring spots. For example, projects may establish that, while still maintaining lighting variety, one part of the ceiling cannot be 10 times greater or lesser luminance than another part of the ceiling in the same room"

Remove: "Brightness contrasts between task surfaces and immediately adjacent surfaces, including adjacent visual display terminal screens". Add: "Maximum brightness contrasts between task surfaces and immediately adjacent surfaces, including adjacent visual display terminal screens. For example, projects may establish that, while still maintaining lighting variety, a surface cannot exhibit 3 times greater or lesser luminance than an adjacent surface"