I am sorry to be uninformed but I just got my LEED GA Accreditation and thought how smart am I. Then I started to get acquainted with the LEED certifications of Schools and EBOM as my training was mainly in NC. First off, I am shocked at the big differences in each. I now know I'm not as smart as I thought I was and have lots of reading to do. However, I cannot understand what Food has to do with the Sustainability or the Energy Efficiency of a building. It's a people thing, not a building thing. So, If someone could enlighten me or point me to where the reason in in print without buying the reference guide I would greatly appreciate it.