10. Food & Water - Healthy Food and Beverage Provision Policy

Establish and implement a healthy food and beverage provision policy

Rationale: Developing and implementing a healthy food and beverage policy that addresses healthy food provision, food safety, and sustainable practices supports improved nutrition and limited food waste, which contributes to lower risk of chronic conditions from unhealthy food consumption, decreased transmission of foodborne diseases, and reduced air pollution and greenhouse gas emissions.

Requirements

Demonstrate compliance with one of the options below:

Option 1 - Healthy Food and Beverage Provision Policy within all Food Areas:

To achieve full credit, demonstrate compliance with all of the following requirements:

1. Establish a food and beverage provision policy for all areas where food is served that is at least as rigorous as the v3 Fitwel Food and Beverage Standard.

The Fitwel Food and Beverage Standard is attached below.

2. Ensure the food and beverage provision policy is implemented within all areas where food is served within the building.

Option 2 - Healthy Food and Beverage Provision Policy within one Food Area (Partial Credit):

The project may achieve partial credit by demonstrating compliance with all of the following requirements:

1. Establish a food and beverage provision policy for a minimum of one area where food is served that is at least as rigorous as the Fitwel Food and Beverage Standard.

The Fitwel Food and Beverage Standard is attached below.

2. Ensure the food area that implements the food and beverage provision policy is located within the building.

Option 3 - Healthy Food and Beverage Advertising  (Partial Credit):

The project may achieve partial credit by demonstrating compliance with all of the following requirements:

1. Develop educational materials promoting the health benefits of healthy food and beverage selection that identifies at least two off-site prepared food areas that meet all of the following criteria: 
   • are located within a 1/2-mile or 800-meter walking route of the main building entrance. 
   • offer at least 3 non-fried vegetable options daily. Vegetables can be fresh, frozen, or canned, and served cooked or raw. 
   • offer a variety of non-fried protein foods, such as seafood, lean meats and poultry, eggs, legumes (beans and peas), nuts, seeds, and soy products, daily, with at least 75% of all protein foods offered non-fried. 
   • offer protein foods from plants, such as legumes (beans and peas), nuts, seeds, and soy products, at least three times per week. 
   • if meat is provided, offer seafood at least two times a week 
   • if dessert is offered, at least one fruit option with no added sugars is available daily. Fruit can be fresh, canned, frozen, or dried.
2. Share educational material and the location of healthy food options with regular occupants through at least one of the following: 
   • a digital platform, such as a website, digital application, or display screen in common areas. 
   • communication material, such as notification emails or newsletters. 
   • Posters or a display at a location that is regularly visible to all occupants.

Compliance Documentation

Types of compliance documentation required:

• Annotated maps
• Certified statements
• Uploaded policy
• Annotated photographs

Attachments: