WELL Nourishment

TG 10 Wellbeing in Buildings, A BSRIA topic guide, written by Sorcha Redmond and published in January 20205 states:

The WELL Building Standard was developed by the International WELL Building Institute (IWBI a California-registered public benefit corporation) in 2013 and is now a globally recognised standard. It overarchingly aims to create environments that support the physical, mental, and social wellbeing of their occupants.

The WELL Nourishment concept requires the availability of healthy foods and nutritional transparency. It encourages creating environments where the healthiest choice is the easiest choice.

Through encouraging healthy diets, it is thought that diets can also become more sustainable.

Systemic change is required to tackle the key burdens of 21st century food system. We face a triad of challenges, micronutrition deficiencies, obesity and the sustainability of food production.

However, WELL Nutrition encourages best outcomes within a problematic system through adoption of the EAT-Lancet Commission healthy reference diet.

Context

• Diets inextricably link human health, environmental health and sustainability. The current global transition towards unhealthy and unsustainably produced food is threatening global food systems as food production remains one the largest contributors to global environmental change.
• EAT-Lancet Commission developed global scientific targets based on the best available evidence for healthy diets and sustainable food production.

--BSRIA

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