飲食 Nourishment

For All Spaces except Commercial Dining Spaces: If foods are sold or provided on a daily basis by (or under contract with) the project owner, each food outlet meets one of the following requirements: a. The selection includes at least two varieties of fruits (containing no added sugar) and at least two varieties of non-fried vegetables.9 b. At least 50% of available food options are fruits (containing no added sugar) and/or non-fried vegetables. For Commercial Dining Spaces: One of the following requirements is met: a. The selection includes at least four varieties of fruits (containing no added sugar) and at least four varieties of non-fried vegetables.10 b. At least 50% of available food options are fruits (containing no added sugar) and/or non-fried vegetables. WELL Core Guidance: Meet these requirements in non-leased spaces.

For All Spaces: Option 1: Fruit and vegetable promotion If foods are sold or provided on a daily basis by (or under contract with) the project owner, fruits and vegetables meet one of the following requirements: a. Placed at eye-level or just below eye-level.9,11,12 b. Displayed on the countertop, table or other visible surface.13 c. Placed at point-of-sale or point-of-purchase.9,11,12 d. Placed at the end of aisles.9,11,12 e. Placed at the beginning of food service lines.9,11,12 f. Visible from the food outlet entrance.14 For Commercial Dining Spaces: Option 1: Healthy menu design If foods are sold or provided on a daily basis by (or under contract with) the project owner, fruits and vegetables are presented on menus and menu boards, including digital menus, according to at least three of the following promotion strategies: a. Included as default options throughout the menu.11 b. Listed using appealing descriptions.15,16 c. Visually highlighted through icons, different colors or bolding.17 d. Listed first in each menu section.17 e. Listed in prominent areas of the menu (e.g., the top, bottom, corners).17 WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

For All Spaces: If packaged foods and beverages, including items in vending machines and self-service bulk foods, are sold or provided on a daily basis by (or under contract with) the project owner, the following nutrition information is clearly displayed at point-of-decision on packaging or adjacent signage: a. Total calories per serving or package. b. Macronutrient content (total protein, total fat and total carbohydrate) in weight and/or as a percent of the estimated daily requirements (daily values) per serving or package. c. Total sugar content per serving or package. For Commercial Dining Spaces: For standard menu items sold or provided by (or under contract with) the project owner, the following requirements are met: a. The number of calories contained in each standard menu item, as usually prepared and offered for sale, is clearly displayed on menus and menu boards. b. The macronutrient content (total protein, total fat and total carbohydrate) and total sugar content of each standard menu item is available upon request. WELL Core Guidance: Meet these requirements in non-leased spaces.

For Commercial Dining Spaces: Option 1: Food allergy training If food is prepared on-site on a daily basis by (or under contract with) the project owner, the following requirements are met: a. All food service staff (including managers, servers and kitchen staff) are offered annual food allergy training that covers, at a minimum, the following topics:8 1. Overview of food allergies 2. Anaphylaxis 3. Emergency response 4. Communications protocols 5. Reducing risk for cross-contact 6. Use of recipes and ingredient disclosure 7. Knowledge test b. During hours of operation, at least one staff member with food allergy training within the past year is present to handle questions and special requests from individuals with food allergies. Option 2: Food allergy signage If food is prepared on-site on a daily basis by (or under contract with) the project owner, the following requirement is met: a. Point-of-decision signage is present to prompt individuals to report any potential food allergies to staff. WELL Core Guidance: Meet these requirements in non-leased spaces.

For Commercial Dining Spaces: For standard menu items sold or provided by (or under contract with) the project owner, one of the following requirements is met: a. Standard menu items do not contain more than 25 g of sugar per serving. b. The total sugar content for each standard menu item, as usually prepared and offered for sale, is clearly displayed at the point-of-decision on menus and menu boards (in addition to calories as required in Part 1 of this feature). c. Standard menu items containing more than 25 g of sugar per serving are identified by an icon on menus and menu boards. An explanation of the icon and the health risks of high sugar intake is available at the point-of- decision.9 WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: Foods and beverages sold or provided on a daily basis by (or under contract with) the project owner meet the following requirements: a. Beverages do not contain more than 25 g of sugar per container or serving.2 b. At least 25% of beverages contain no sugar per container or serving, or drinking water is available at no cost. c. No non-beverage food item (except whole fruit) contains more than 25 g of sugar per serving.2 WELL Core Guidance: Meet these requirements in non-leased spaces.

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: Foods and beverages sold or provided on a daily basis by (or under contract with) the project owner meet the following requirements: a. In at least 50% of grain-based foods (foods that have a grain flour as the first ingredient or that contain ≥30% grain ingredients), a whole grain is the first ingredient.7 b. If both whole grain and refined grain options are available, whole grain options do not cost more than their refined grain counterparts (i.e., brown rice does not cost more than white rice). Note: Projects must have at least one whole grain option at each food outlet (if grain-based foods are sold or provided) but the 50% calculation may be considered across the entire food service operation (per food category or total number of grain-based foods). WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: Option 1: Food advertising If foods and beverages are sold or provided on a daily basis by (or under contract with) the project owner, the following requirements are met: a. Sugar-sweetened beverages are not advertised or promoted.12 b. Deep-fried food options are not advertised or promoted.13 c. Deep-fried food options are not displayed under heat lamps. Option 2: Nutritional messaging All dedicated eating areas and points of sale contain at least two different instances of messaging that promote one of the following: a. The consumption of fruits and vegetables.13 b. The consumption of drinking water.14,15 WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: Option 1: Artificial ingredient phase out The following requirements are met: a. The project phases out (over a maximum of three years) the use, sale and provision of foods and beverages containing artificial ingredients listed in the table below: Colorings Blue 1 (E133), Blue 2 (E132), Green 3, Orange B, Citrus Red 2, Red 3 (E127), Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110), carmine, cochineal, caramel coloring Sweeteners acesulfame-potassium (acesulfame-k), advantame, aspartame, calcium saccharin, saccharin, sucralose, cyclamate, neotame, polydextrose, olestra Preservatives sodium nitrate, sodium nitrite, potassium bromate, potassium iodate, propyl gallate, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ, sodium benzoate Fats & Oils BVO (brominated vegetable oil), partially hydrogenated oil b. All foods and beverages sold or provided by (or under contract with) the project owner are clearly labeled on packaging, nearby menus or signage to indicate whether they contain artificial ingredients listed in the table above. OR Option 2: Artificial ingredient restriction The following requirement is met: a. All foods and beverages sold or provided on a daily basis by (or under contract with) the project owner do not contain artificial ingredients listed in the table below: Colorings Blue 1 (E133), Blue 2 (E132), Green 3, Orange B, Citrus Red 2, Red 3 (E127), Red 40 (E129), Yellow 5 (E102), Yellow 6 (E110), carmine, cochineal, caramel coloring Sweeteners acesulfame-potassium (acesulfame-k), advantame, aspartame, calcium saccharin, saccharin, sucralose, cyclamate, neotame, polydextrose, olestra Preservatives sodium nitrate, sodium nitrite, potassium bromate, potassium iodate, propyl gallate, BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ, sodium benzoate Fats & Oils BVO (brominated vegetable oil), partially hydrogenated oil WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environ

WELL Certification: 1 Pt | WELL Core: 1 Pt For Commercial Dining Spaces: If foods and beverages are sold or provided on a daily basis by (or under contract with) the project owner, the following requirements are met: a. All standard menu items do not contain more than 650 Cal(650 kCal), or a version or portion of the standard menu item is available at a smaller size and lower cost for at least 50% of all standard menu items containing more than 650 Cal(650 kCal). b. Where food is self-serve (e.g., buffet), dishware does not exceed the following sizes per occupant type: Dishware Primary School Students Secondary School Students Adults Circular plates, diameter 8 in(20 cm) 10 in(25 cm) 10 in(25 cm) Non-circular plates, surface area 49 in2(314 cm2) 79 in2(507 cm2) 79 in2(507 cm2) Bowls, volume 8 fl oz(240 mL) 12 fl oz(355 mL) 16 fl oz(473 mL) Cups, volume 8 fl oz(240 mL) 12 fl oz(355 mL) 16 fl oz(473 mL) WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both p

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: At least one of the following is offered in-person or virtually to regular occupants at no cost on a quarterly basis at minimum: a. Cooking demonstrations led by chef-instructors that include fruits and/or vegetables, demonstrate cooking skills and integrate hands-on learning opportunities. b. Nutrition or dietary education sessions led by an accredited dietitian or accredited nutritionist. c. Individual nutrition consultations led by an accredited dietitian or accredited nutritionist. d. Gardening or planting workshops focused on edible plants that integrate hands-on learning opportunities. WELL Core Guidance: Meet these requirements in the whole building. Education must be made available to all tenants. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

WELL Certification: 2 Pt | WELL Core: 1 Pt For All Spaces except Dwelling Units: Option 1: Dedicated eating space A dedicated eating space is located within a 650 ft(200 m) walk distance of the project boundary and meets the following requirements: a. Contains tables and chairs to accommodate at least 25% of regular occupants at peak occupancy. If multiple dedicated eating spaces are present, the combined seating space must accommodate at least 25% of regular occupants at peak occupancy. b. Provides protection from environmental elements (e.g., direct sunlight, rain, wind) or is in a climate-controlled space. c. Accommodates a variety of seating types, including small group (up to 4 people) and large group (more than 4 people) seating. Option 2: Daily meal breaks The following requirement is met: a. Eligible employees and students (as applicable) have a daily meal break of at least 30 minutes. WELL Core Guidance: Meet the Dedicated eating space requirements for building management staff and meet the Daily meal break requirements for direct staff. To earn an additional point, also meet the Dedicated eating spaces requirements in leased spaces or in non-leased spaces accessible to tenants. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: Meals sold or provided by (or under contract with) the project owner include main dish options that meet each of the following criteria: a. Do not contain peanut. b. Do not contain gluten. c. Do not contain dairy. d. Do not contain egg. e. Do not contain animal, seafood or dairy products. f. Do not contain animal or seafood products, except for eggs and dairy. WELL Core Guidance: Meet these requirements in non-leased spaces.

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: Foods and beverages sold or provided by (or under contract with) the project owner are clearly labeled at point-of- decision on packaging, menus or signage to indicate if they contain the following common food allergens: a. Peanut.6 b. Fish.6 c. Shellfish.6 d. Soy.6 e. Milk. 6 f. Egg.6 g. Wheat.6 h. Tree nuts.6 i. Gluten.6 WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

WELL Certification: 1 Pt | WELL Core: 0.5 Pt For All Spaces except Dwelling Units & Commercial Kitchen Spaces: The following supportive amenities are provided in a quantity that meets employee demand in at least one dedicated eating area within a 650 ft(200 m) walk distance of the project boundary: a. Cold storage. b. Countertop surface. c. Sink and amenities for dish and hand washing. d. Device for reheating food (e.g., toaster oven, microwave). e. Dedicated cabinets or storage units available for employee use. f. Reusable, non-plastic plates, bowls, cups and utensils, including spoons, forks and knives. g. Cans/bins for garbage, recycling and/or compost. For Dwelling Units: The following supportive amenities are provided: a. Countertop surface. b. Sink. c. Refrigerator. d. Cabinets. e. Stove with hood vented directly to the outdoors. For Commercial Kitchen Spaces: The following requirements are met for primary and secondary schools: a. The space contains the proper kitchen equipment and infrastructure to prepare and serve meals on-site. b. On school days, at least one meal is prepared and served on-site. WELL Core Guidance: Meet these requirements in non-leased spaces. To earn an additional point, provide amenities sized for tenant capacity in leased spaces or in non-leased spaces accessible to tenants. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Ca

WELL Certification: 1 Pt | WELL Core: 1 Pt For All Spaces: Option 1: Sustainable sourcing If foods and beverages are sold or provided on a daily basis by (or under contract with) the project owner, the total product line meets the following criteria: a. At least 50% of the total produce line (fruits and vegetables) is certified organic.10 b. At least 25% of the total animal product line (meat, seafood, egg and dairy products) is certified organic, Certified Humane® or certified by a GSSI-recognized Seafood Certification Scheme.9,10 Option 2: Sustainable labeling Sustainable and humane agriculture is promoted through the following, as applicable: a. Certified organic and sustainable products are labeled at point-of-decision. b. Local farms or sources are advertised at point-of-decision for locally sourced foods. WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

WELL Certification: 2 Pt | WELL Core: 1 Pt For All Spaces except Dwelling Units: A permanent and accessible space for food production is located within a 0.25 mi(400 m) walk distance of the project boundary and meets the following requirements: a. The space includes at least one of the following: 1. Garden or greenhouse with food-bearing plants.7 2. Edible landscaping (e.g., fruit trees, herbs).7 3. Hydroponic or aeroponic farming system. b. The space is open to regular occupants during regular building hours and is accessible the majority of the days in the operating year. Foods grown are made available to regular occupants. c. The space is at least 1 ft2(0.09 m2) per regular occupant or 0.5 ft2(0.05 m2) per student, whichever area is greater (up to a maximum of 1,500 ft2(140 m2) and not less than 200 ft2(18.5 m2)). The area calculated is the actual growing area (vertical or horizontal) used for the production of food-bearing plants.7 For hydroponic and aeroponic farming systems, the project may halve the growing area calculations, given higher yield. d. The space includes planting supplies, including planting medium, watering system, lighting (interior spaces only), plants and gardening tools.7 For Dwelling Units: A permanent and accessible space for food production is located within a 0.25 mi(400 m) walk distance of the project boundary and meets the following requirements: a. The space includes at least one of the following: 1. Garden or greenhouse with food-bearing plants.7 2. Edible landscaping (e.g., fruit trees, herbs).7 3. Hydroponic or aeroponic farming system. b. The space is open to regular occupants during regular building hours and is accessible the majority of the days in the operating year. Foods grown are made available to regular occupants. c. The space is at least 15 ft2(1.4 m2) per dwelling unit (up to a maximum of 1,500 ft2(140 m2) and not less than 200 ft2(18.5 m2)). The area calculated is the actual growing area (vertical or horizontal) used for the production of food-bearing plants.7 For hydroponic and aeroponic farming systems, the project may halve the growing area calculations given higher yield. d. The space provides planting supplies, including planting medium, watering system, lighting (interior spaces only), plants and gardening tools.7 WELL Core Guidance: Meet these requirements in non-leased spaces. To earn an additional point, provide amenities sized for tenant capacity. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140-

WELL Certification: 1 Pt | WELL Core: 2 Pt For All Spaces: Option 1: Supportive environment The project is located within a 0.25 mi(400 m) walk distance of one of the following: a. Supermarket or store with a fresh fruit and vegetable section.10 b. Farmers' market that is open at least once a week and operates for at least four months of the year.11 OR Option 2: Supportive programming One of the following requirements is met: a. The project serves as a distribution point for a community-based agriculture program that delivers fruits and vegetables to regular occupants at least twice a month for at least four months of the year.11 b. The project hosts the weekly sale of fruits and vegetables (e.g., fruit and vegetable carts or stands, mobile markets) for at least four months of the year.12 OR Option 3: Supportive transportation The following requirement is met: a. Transportation is provided at no-cost between the project and a supermarket, store with a fresh fruit and vegetable section and/or farmers’ market. WELL Core Guidance: Meet these requirements in the whole building. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52.

WELL Certification: 1 Pt | WELL Core: 1 Pt For Commercial Dining Spaces: The following requirements are met if food is sold or provided on a daily basis by (or under contract with) the project owner, as applicable: a. At least one plant-based option is available at each food outlet.8 b. A single portion or serving of red meat, if sold or provided, is no more than 4 oz(115 g) cooked weight.7 c. Red and processed meats, if sold or provided, are placed at the end of self-serve food service lines.6 d. Red and processed meats, if sold or provided, are listed last in each menu section or listed on a separate menu and/or menu board.9 Note: All projects are required to submit the WELL beta feature implementation feedback form for every WELL beta feature pursued during documentation review. More information on WELL v2 beta features can be found at https://resources.wellcertified.com/articles/introducing-well-beta-features/. WELL Core Guidance: Meet these requirements in non-leased spaces. References 1. Afshin A, Sur PJ, Fay KA, et al. Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393(10184):1958-1972. doi:10.1016/S0140- 6736(19)30041-8 2. Gakidou E, Afshin A, Abajobir AA, et al. Global, regional, and national comparative risk assessment of 84 behavioural, environmental and occupational, and metabolic risks or clusters of risks, 1990-2016: A systematic analysis for the Global Burden of Disease Study 2016. Lancet. 2017;390(10100):1345-1422. doi:10.1016/S0140- 6736(17)32366-8 3. Popkin BM, Adair LS, Ng SW. Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev. 2012;70(1):3-21. doi:10.1111/j.1753-4887.2011.00456.x 4. Tilman D, Clark M. Global diets link environmental sustainability and human health. Nature. 2014;515(7528):518- 522. doi:10.1038/nature13959 5. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet. 2019;393(10170):447-492. doi:10.1016/S0140-6736(18)31788-4 6. Story M, Kaphingst KM, Robinson-O’Brien R, Glanz K. Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annu Rev Public Health. 2008;29(1):253-272. doi:10.1146/annurev.publhealth.29.020907.090926 7. Schwartz MB, Just DR, Chriqui JF, Ammerman AS. Appetite self-regulation: Environmental and policy influences on eating behaviors. Obesity. 2017;25:S26-S38. doi:10.1002/oby.21770 8. Niebylski ML, Lu T, Campbell NRC, et al. Healthy food procurement policies and their impact. Int J Environ Res Public Health. 2014;11(3):2608-2627. doi:10.3390/ijerph110302608 9. Gorton D, Carter J, Cvjetan B, Mhurchu CN. Healthier vending machines in workplaces: Both possible and effective. N Z Med J. 2010;123(1311):43-52. LIGHT The WELL Light concept promotes exposure to light and aims to create lighting environments that promote visual, mental and biological health. Light is the main driver of the visual and circadian systems.1 Li