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

Responsible food production

Responsible food production

Intent: 

To reduce occupant exposure to pesticides or hormones, limit environmental degradation and promote humane livestock practices.

BACKGROUND

Organic and sustainable farming practices are designed to reduce environmental pollution and increase the quality of life of livestock that we rely upon for food. Organic farming makes up a rapidly growing share of food cultivation processes in the U.S. due to increasing demand from conscientious consumers. While research on health effects of consuming organic versus conventionally-grown foods is still inconclusive, studies have found higher levels of antioxidants and lower levels of pesticide residues and antibiotic-resistant bacteria in organic as compared to conventionally-grown foods.

Part 1
Sustainable Agriculture

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:
a.63
Federally Certified Organic labeling, or equivalent.

Part 2
Humane Agriculture

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:
a.64
Humane Certified™ labeling, or equivalent.
b.63
Federally Certified Organic labeling or equivalent.