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LEED v2009
Existing Building Operations
Materials and Resources
Sustainable Purchasing—Food

LEED CREDIT

EBOM-2009 MRc5: Sustainable Purchasing—Food 1 point

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Credit achievement rate

XX%

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LEEDuser expert

Trista Little

LEED AP O+M, BD+C, Fitwel Ambassador

WSP USA
Sustainability Manager

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Credit language

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© Copyright U.S. Green Building Council, Inc. All rights reserved.

Intent

To reduce the environmental and transportation impacts associated with food production and distribution.

Requirements

Achieve sustainable purchases of at least 25% of total combined food and beverage purchases (by cost) during the performance period. Sustainable purchases are those that meet 1 or both of the following criteria:

  • Purchases are labeled USDA Organic, Food Alliance Certified, Rainforest Alliance Certified, Protected Harvest Certified, Fair Trade, Marine Stewardship Council’s Blue Eco-Label or are labeled with the European Community Organic Production logo in accordance with Regulations (EC) No 834/2007 and (EC) No 889/2008.
  • Purchases are produced within a 100-mile (160-kilometer) radius of the site.

Each purchase can receive credit for each sustainable criterion met (i.e., a $100 purchase that is both USDA Organic and is produced on a farm within 100 miles (160 kilometers) of the project counts twice in the calculation, for a total of $200 of sustainable purchasing).

Food or beverages must be purchased during the performance period to earn points in this credit.

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What does it cost?

Cost estimates for this credit

On each BD+C v4 credit, LEEDuser offers the wisdom of a team of architects, engineers, cost estimators, and LEED experts with hundreds of LEED projects between then. They analyzed the sustainable design strategies associated with each LEED credit, but also to assign actual costs to those strategies.

Our tab contains overall cost guidance, notes on what “soft costs” to expect, and a strategy-by-strategy breakdown of what to consider and what it might cost, in percentage premiums, actual costs, or both.

This information is also available in a full PDF download in The Cost of LEED v4 report.

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Frequently asked questions

Can our project earn this credit with just a one-time purchase of food for an event in the building?

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We have several tenants in our building. Do we have to track food purchases from all of them? What if they won't give us their purchasing data?

The answer to this question is available to LEEDuser premium members. Start a free trial »

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Do we have to include food and beverages that are purchased for our vending machines?

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What if a food item is produced nearby (say at a processing plant) but the ingredients aren’t sourced locally. Does that count towards the 100-mile regional criteria?

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Checklists

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Documentation toolkit

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Credit achievement rate

XX%

Upgrade to LEEDuser Premium to see how many projects achieved this credit. Try it free »

LEEDuser expert

Trista Little

LEED AP O+M, BD+C, Fitwel Ambassador

WSP USA
Sustainability Manager

Get the inside scoop

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USGBC logo

© Copyright U.S. Green Building Council, Inc. All rights reserved.

Intent

To reduce the environmental and transportation impacts associated with food production and distribution.

Requirements

Achieve sustainable purchases of at least 25% of total combined food and beverage purchases (by cost) during the performance period. Sustainable purchases are those that meet 1 or both of the following criteria:

  • Purchases are labeled USDA Organic, Food Alliance Certified, Rainforest Alliance Certified, Protected Harvest Certified, Fair Trade, Marine Stewardship Council’s Blue Eco-Label or are labeled with the European Community Organic Production logo in accordance with Regulations (EC) No 834/2007 and (EC) No 889/2008.
  • Purchases are produced within a 100-mile (160-kilometer) radius of the site.

Each purchase can receive credit for each sustainable criterion met (i.e., a $100 purchase that is both USDA Organic and is produced on a farm within 100 miles (160 kilometers) of the project counts twice in the calculation, for a total of $200 of sustainable purchasing).

Food or beverages must be purchased during the performance period to earn points in this credit.

XX%

Upgrade to LEEDuser Premium to see how many projects achieved this credit. Try it free »

Got the gist of MRc5 but not sure how to actually achieve it? LEEDuser gives step-by-step help. Premium members get:

  • Checklists covering all the key action steps you'll need to earn the credit.
  • Hot tips to give you shortcuts and avoid pitfalls.
  • Cost tips to assess what a credit will actually cost, and how to make it affordable.
  • Ideas for going beyond LEED with best practices.
  • All checklists organized by project phase.
  • On-the-fly suggestions of useful items from the Documentation Toolkit and Credit Language.

In the end, LEED is all about documentation. LEEDuser’s Documentation Toolkit, for premium members only, saves you time and helps you avoid mistakes with:

  • Calculators to help assess credit compliance.
  • Tracking spreadsheets for materials purchases.
  • Spreadsheets and forms to give to subs and other team members.
  • Guidance documents on arcane LEED issues.
  • Sample templates to help guide your narratives and LEED Online submissions.
  • Examples of actual submissions from certified LEED projects.

Can our project earn this credit with just a one-time purchase of food for an event in the building?

The answer to this question is available to LEEDuser premium members. Start a free trial »

(If you're already a premium member, log in here.)

We have several tenants in our building. Do we have to track food purchases from all of them? What if they won't give us their purchasing data?

The answer to this question is available to LEEDuser premium members. Start a free trial »

(If you're already a premium member, log in here.)

Do we have to include food and beverages that are purchased for our vending machines?

The answer to this question is available to LEEDuser premium members. Start a free trial »

(If you're already a premium member, log in here.)

What if a food item is produced nearby (say at a processing plant) but the ingredients aren’t sourced locally. Does that count towards the 100-mile regional criteria?

The answer to this question is available to LEEDuser premium members. Start a free trial »

(If you're already a premium member, log in here.)

LEEDuser expert

Trista Little

LEED AP O+M, BD+C, Fitwel Ambassador

WSP USA
Sustainability Manager

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