EW C5: Edible Landscaping, Urban Agriculture + Resilient Food Production – Above Green

(2-14 points)

INTENT

Conserve energy and improve access to affordable clean and local food. Improve the balance of human development and the biophysical and geochemical flows of nature; maintain a manageable condition with food availability during short-term shortages and/ or supply interruptions and during long-term shortages as food availability becomes further stressed worldwide.

STRUCTURE + COMMUNITY REQUIREMENTS

EW Action 5.1 Amend or Implement Regulation Allowing On-Site Food Production (2 points)

Structures

If there are restrictions for the production of produce enforced by covenant, conditions, codes or deed restrictions in place have them removed to allow for the growing of produce in any location. Greenhouses must be acceptable, but can be restricted from front yards. For new developments, food production must be allowed.

Refer to the LEED ND V4 Credit “Local Food Production” or equal for criteria regarding covenants, conditions, codes or deed restrictions is not required. Include aquaponics, chickens and bee aviaries in regulating language where possible.

EW Action 5.2 On-Site Vegetable, Nut + Berry Production (3 points)

General Requirements:

All on-site food production must at a minimum be actively managed and grown in a manner equal to Organic (transitional). Growing space must be provided for pollinator (bee) habitat. The use of neonicotinoids and pesticides listed on in the Stockholm Convention is strictly prohibited.

Refer to the Xerces Society “Making Room for Native Pollinators” and “Conserving Bumble Bees” for guidance in developing bee habitat.

Structures

Fully develop the capacity for on-site food production including all needed infrastructure, site amendments and planting plan(s) for at least 10% of the site area less the building footprint. Adapt the Sustainable Sites V2 credit 6.7: Provide On-site Food Production criteria for edible landscaping in the form of vegetable gardens and/ or site appropriate edible nut and fruit-bearing plants. Implement the plan.

Sustainable SITES Rating System

Communities

Fully develop capacity for on-site food production including all needed infrastructure, site amendments and planting plan(s). Implement the plans. Follow the LEED® v4 ND (Neighborhood Development) “Local Food Production” credit, Option 1. Neighborhood Gardens to define space and planning criteria. Refer to the LEED ND V4 Credit “Local Food Production” for criteria; revisions to existing covenants, conditions, codes or deed restrictions are not required. The use of Neonicotinoids and pesticides listed on in the Stockholm Convention is strictly prohibited.

LEED ND V4 Credit: Local Food Production Option 1. Neighborhood Gardens

EW Action 5.3 On-Site Aquaponics + Poultry Production (6 points)

Structure + Community

Develop the capacity for on-site food production that includes aquaponics (fish) and/or free-range poultry (chickens or other birds, can be cages that meet freerange criteria) and/or bees including all needed infrastructure, site amendments and implementation plan(s). Implement the plans. Waste nutrients must be utilized on-site.

Aquaponics or Poultry production meets the base credit requirements and is 90% closed-looped with extremely limited inputs of feed and stock. Waste nutrients must be utilized on-site.

EW Action 5.4 Transitionally Labeled or Organic Certification + Distributed (3 points)

Option 1

All production qualifies for being labeled as Transitional and at least 25% is distributed to organizations beyond those involved in production.

Refer to the USDA Transitional Recommendation for criteria.

Option 2

All production is Organic Certified and at least 25% is distributed to organizations beyond those involved in production.