After your project team identifies compliant products, make sure they track all their food purchases throughout the performance period, both compliant and noncompliant.
Establish a system for tracking the cost of all foodstuffs purchased during the performance period, both compliant and noncompliant. (For examples, see the Documentation Toolkit.)
Create an inventory of your building’s standard food and beverage purchases. If your project is a multi-tenant building and some of your tenants purchase their own food and beverage products for use in their space, you are permitted to exclude up to 10% of those spaces (based on floor area) in order to comply with the credit. This may be necessary if you have a tenant that is not willing to purchase food and beverages that comply with the credit criteria.
Begin by identifying who purchases food and beverages for use at the project building. This should include food outlets, vending machines and catering.
Use the waste audit to determine whether more education about recycling procedures is needed for occupants—for example, understanding what qualifies as recyclable, and which receptacles are for which materials.
