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.

For the most accurate strategy and documentation requirements, please refer to the digital scorecard made available on the Fitwel Platform.

Requirements

Demonstrate compliance with one of the options below:

Option 1 - Healthy Food and Beverage Provision Policy within all Food Areas - (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 can be found here.

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

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 can be found here.

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

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:
   
   1. are located within a 1/2-mile or 800-meter walking route of the main building entrance.
   2. offers non-fried vegetable options daily. Vegetables can be fresh, frozen, or canned, and served cooked or raw.
   3. offers 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
   4. offer protein foods from plants, such as legumes (beans and peas), nuts, seeds, and soy products, at least three times per week
   5. if meat is provided, offer seafood at least two times a week
   6. if dessert is offered, at least one dessert option must contain ≤200 calories, as served. 
2. Share educational material and the location of healthy food options with all building(s) occupants through at least one of the following:
   
   1. a digital platform, such as a website, digital application, or display screen in common areas.
   2. communication material, such as notification emails or newsletters.
   3. posters or a display at a location that is visible to all occupants.

Compliance Documentation

Design Pathway

Option 1:

• Requirement 1:
  • Upload the healthy food and beverage policy that will be implemented.
  • Select here to certify the types of food areas that will be included within the building(s) (select all that apply):
    • Type A: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site.
    • Type B: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site or off-site, as well as non-perishable foods.
    • Type C: Unstaffed area serving only non-perishable packaged items.
    • Type D: Unstaffed area serving perishable packaged foods, which may also include non-perishable packaged snacks and beverages.
• Requirement 2:
  • Checkbox to confirm that the food and beverage policy will be implemented within all areas where food will be served within the building(s).

Option 2:

• Requirement 1:
  • Upload the food and beverage policy that will be implemented.
  • Checkbox to certify the type(s) of food area(s) that will implement the food and beverage policy (select all that apply):
    • Type A: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site.
    • Type B: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site or off-site, as well as non-perishable foods.
    • Type C: Unstaffed area serving only non-perishable packaged items.
    • Type D: Unstaffed area serving perishable packaged foods, which may also include non-perishable packaged snacks and beverages.
• Requirement 2:
  • Checkbox to confirm that the food area that will implement the food and beverage provision policy is located within the building(s).

Option 3:

• Requirement 1:
  • Upload a draft copy of the educational materials that will be shared showing the identified off-site prepared food area and educational information about the health benefits of healthy food and beverage selection that will be included.
  • Upload information about the off-site prepared food areas showing that the food area meets the required healthy food criteria.
  • Upload an annotated map showing the distance between a main building entrance and the prepared food area.
• Requirement 2:
  • Checkbox to certify that educational materials and the location of healthy food options will be shared with all building(s) occupants through the following methods (select all that apply):
    • 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 visible to all occupants.

Built Pathway

Option 1:

• Requirement 1:
  • Upload the implemented Healthy Food and Beverage Policy.
  • Checkbox to certify the types of food areas that are included within the building(s) (select all that apply):
    • Type A: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site.
    • Type B: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site or off-site, as well as non-perishable foods.
    • Type C: Unstaffed area serving only non-perishable packaged items.
    • Type D: Unstaffed area serving perishable packaged foods, which may also include non-perishable packaged snacks and beverages.
• Requirement 2:
  • Upload an annotated plan(s) showing all areas where food is served within the building(s).

Option 2:

• Requirement 1:
  • Upload the implemented Food and Beverage Policy.
  • Checkbox to certify the type(s) of food area(s) that implement the food and beverage policy (select all that apply):
    • Type A: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site.
    • Type B: Staffed prepared food area that includes on-site dining and serves perishable foods that are prepared on-site or off-site, as well as non-perishable foods.
    • Type C: Unstaffed area serving only non-perishable packaged items.
    • Type D: Unstaffed area serving perishable packaged foods, which may also include non-perishable packaged snacks and beverages.
  • Requirement 2:
    • Upload an annotated plan(s) showing all areas where food is served within the building(s).

Option 3:

• Requirement 1:
  • Upload a copy of the shared educational materials showing the identified off-site prepared food area and educational information about the health benefits of healthy food and beverage selection that is included.
  • Upload information about the off-site prepared food areas showing that the food area meets the required healthy food criteria.
  • Upload an annotated map showing the distance between a main building entrance and the prepared food area.
• Requirement 2:
  • Checkbox to certify that educational materials and the location of healthy food options are shared with all building(s) occupants through the following methods (select all that apply):
    • 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 visible to all occupants.