According to the WELL v2 Feature N11, projects must source and label certified organic and certified sustainable foods. The minimum required thresholds are as follows: At least 50% of the total produce line (fruits and vegetables) is certified organic. At least 25% of the total animal product line (meat, seafood, egg and dairy products) is certified organic, Certified Humane or certified by a GSSI-recognized Seafood Certification Scheme.
References: = WELL v2 Feature N11: Responsible Food Sourcing