Feature 38 Fruits and Vegetables

• Part 1 Fruit and Vegetable Variety
  • Food on site should satisfy either:
    • 2 types of fruits + 2 types of non-fried vegetables
    • 50% of offerings should be fruits or non-fried vegetables

Feature 39 Processed Foods

• Limits on sugar in food offered on site:
  • Beverages:
    • Max. sugar content per item: 30 g / container
    • 50% of the items must have < 15g / 8 ounce serving
  • Non-beverage foods: Max. sugar content per item: 30 g / serving

Feature 47 Serving Sizes

• For at least 1/2 of the entrees, offer a smaller, cheaper option that is < 650 calories

Feature 50 Food Storage

• Cold storage: Provide:
  • 20 L (0.7 cubic feet) / person
  • Max. storage required: 7000 L (247 cubic feet)

Feature 51 Food Production

• Provide planting space (locate within 1/2 mile (or 0.8 km) of project boundary)
  • 1 sq. ft. (0.1 sq. m.) / person
  • Max. required: 754 sq. ft. (70 sq. m.) total

Feature 52 Mindful Eating

• Part 1 Eating Spaces (dedicated):
  • Tables and Chairs required: enough for 25% of employees
  • Locate within 200 ft (60m) or 90% of employees