Most restaurant will have inventories on Cans or packed food, especially for tomatoes sources, sweet corns, sausages, etc.
if these food was manufactured within 100miles, will it be possible to contribute weight into this credit?
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Natalie Bodenhamer
AssociateAltura Associates, Inc.
96 thumbs up
December 21, 2010 - 12:12 pm
Hi Jason,
If items were produced within 100 miles contribute to the sustainable cost.
Natalie
Simon Sue
SL+A INTERNATIONAL ASIA INC.411 thumbs up
December 21, 2010 - 8:03 pm
Thanks Natalie, but will it be ok if the source/raw material outside the 100 miles radius?
Tristan Roberts
RepresentativeVermont House of Representatives
LEEDuser Expert
11478 thumbs up
December 28, 2010 - 10:56 pm
Jason, there is some grey area around this question. See the discussions above.
Ravi Bajaj
Education ManagerSan Diego Green Building Council
9 thumbs up
November 1, 2011 - 8:25 pm
I just got a review comment about this on an EBOM project, saying that not only does the food need to be extracted and processed within the 100-mile radius, but also the packaging as well. Not sure if this is just my review team, or if this is now official, but we got this review comment. Hope this helps, although I think it might prove as more work.