The WELL Nourishment concept supports healthy and sustainable eating patterns by increasing access to fruits and vegetables, limiting the availability of highly processed foods, and designing environments that nudge individuals toward healthier choices. It encourages the creation of food environments, where the healthiest choice is the easiest choice. Through this course, you will understand the 13 features under the Nourishment concept as it relates to the WELL Building Standard v2 and learn strategies in the context of a real project.
Along with the impact on the environment, the global population is currently facing a double burden of disease, in which much of the population is malnourished and suffering from micronutrient deficiencies, as well as an increasing prevalence of overweight, obesity and non-communicable diseases. Unhealthy diets pose a greater risk to morbidity and mortality than drug, alcohol and tobacco use combined.
And how does this all link to buildings and the WELL building standard? Our dietary patterns are definitely influenced by a combination of personal, cultural, and environmental factors, including the buildings and communities where we spend the majority of our time and consume the majority of our meals. Through this course, you will understand the 13 features under the nourishment concept as it relates to the WELL building standard version 2 and learn strategies in the context of a real project.