MaterialSpaceDetails - GSA Sustainable Facilities Tool

Design Guidance

Overall Strategies

Food preparation areas are needed to wash, cut, peel, and otherwise prepare raw food for serving or cooking. These stations in a food service environment usually include a sink for washing fruits and vegetables, a cleanable, anti-microbial surface for cutting and temporary storage, refuse collection areas, and refrigerated under-counter storage.

Cool Food Prep Area

Surfaces used for food preparation should be easy to clean and anti-microbial. A sink should be within close proximity for both hand-washing and food washing. Trash and compost receptacles can be built into the prep area or located close by for easy removal of food scraps. Under-counter refrigeration units are often placed below the food preparation counter for easy storage of cut and washed food prior to serving or cooking.

Best Practices

Use cleaning and sanitizing chemicals that balance environmental considerations with appropriate food safety cleanliness standards. See the Commercial Food Service Standard 189 for additional information.

Compare Food Preparation Options

EB = Existing BuildingsNC = New Construction and Major Renovation

Federal Requirements

Guiding Principles

Products ( Guiding Principles criteria 5.3)

Section: Guiding Principle 5:  Reduce the Environmental Impact of Materials

“Procure and utilize construction materials and building supplies that have a lesser or reduced effect on human health and the environment over their life cycle when compared with competing products that serve the same purpose.”

See the Green Procurement Compilation (GPC) for federal requirements by product type.
Whole Building Design Guide | Federal Green Construction Guide for Specifiers
EPA Greener Products and Services
2018 IgCC Section 901
Energy Efficiency ( Guiding Principles criteria 2.1)

Section: Guiding Principle 2:  Optimize Energy Performance

“Comply with all relevant statutory and regulatory requirements that establish Federal building energy efficiency standards and require the purchase, installation, and use of energy efficient products. Employ strategies that continue to optimize energy performance and minimize energy use throughout the operation and life of the building.”

DOE FEMP | Energy- and Water-Efficient Products
ENERGY STAR Portfolio Manager
ANSI/ASHRAE/IES Standard 90.1
Solid Waste Management ( Guiding Principles criteria 5.6)

Section: Guiding Principle 5:  Reduce the Environmental Impact of Materials

“Reduce waste disposed of in landfills and incineration facilities by recovering, reusing, and recycling materials. Provide in building design, construction, renovation, and operation for the collection and storage of recyclable materials, including, as appropriate, compostable materials. Maintain a waste reduction and recycling program, and maximize waste diversion to the extent practicable. Pursue cost-effective waste minimization during the construction and renovation phase of the building, and maximize reuse or recycling of building materials, products, and supplies.”

EPA | Waste Management Hierarchy.
Whole Building Design Guide | Construction Waste Management
2018 IgCC Section 901

Food Preparation