Calculations: Nourishment

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

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