N01: Fruits and Vegetables

(Required)

INTENT

Promote the consumption of fruits and vegetables by making fruits and vegetables easily accessible.  

SUMMARY

This WELL feature requires the provision and promotion of fruits and vegetables if food is sold or provided.   

ISSUE

Consumption of fruits and vegetables is a key component of a healthy dietary pattern for the prevention of chronic disease. However, most individuals around the world do not meet the daily recommended five servings (400 g). The World Health Organization estimated that 5.2 million deaths worldwide were attributable to low fruit and vegetable consumption in 2013. 14% of gastrointestinal cancer deaths, 11% of ischemic heart disease deaths and 9% of stroke deaths globally are also attributable to insufficient fruit and vegetable intake. Greater consumption of fruits and vegetables is associated with a reduced risk of cardiovascular disease, obesity, type 2 diabetes, stroke and certain types of cancers as well as improved weight management. Additionally, eating a variety of fruits and vegetables helps ensure adequate nutrient, micronutrient and dietary fiber intake. 

SOLUTIONS

Subsidies to reduce the price of fruits and vegetables have been shown to be effective interventions to increase their consumption. Increased availability of fresh fruit at worksites has been show to improve fruit and vegetable consumption at work and at home, showing that individuals take these healthier habits home. Strategies to increase fruit and vegetable consumption include behavioral interventions such as increased availability and visibility of fruits and vegetables, pricing incentives to lower the cost of fruits and vegetables and promotion and support of community gardens and urban agriculture initiatives.

IMPACT

Increasing the availability and access of fruits and vegetables can support fruit and vegetable consumption.

REQUIREMENTS

Part 1

Ensure Fruit and Vegetable Availability

Verified by Policy Document

For All Spaces

Choose between the following:

Option 1. Fruit and vegetable variety:

If foods are sold or provided on a daily basis within the project boundary, the following requirements are met:

1. In spaces where food is not prepared on-site (e.g., kitchenettes, vending, micro-kitchens), the selection includes at least two varieties of fruits and at least two varieties of vegetables.

2. In spaces where food is prepared on-site (e.g., cafeterias, cafes), the selection includes at least four varieties of fruits and at least four varieties of vegetables.

Option 2. Fruit and vegetable options:

If foods are sold or provided on a daily basis within the project boundary, the selection meets the following requirement: 

1. At least 50% of available options, including beverages, are fruits and/or vegetables.

Note: Fruits and vegetables may be fresh, frozen, cooked, canned or dried/dehydrated. 100% fruit juices, 100% vegetable juices, fruits with added sugars, fried vegetables, nuts and seeds and starchy vegetables (e.g., potatoes, corn) do not count toward meeting the requirements.

Part 2

Promote Fruit and Vegetable Visibility

Verified by Photographic evidence

For All Spaces

If foods are sold or provided on a daily basis within the project boundary, fruits and vegetables meet one of the following requirements:

1. Placed at eye level or just below eye level.

2. Placed next to cash registers.
3. Placed at the end of aisles.
4. Placed at the beginning of food service lines.
5. Visible from the main building entrance.
6. Displayed on countertop, table or other visible surface.

© International WELL Building Institute