Hello , We attempted to submit onsite honey production as innovation. The reviewer oriented us to that credit.

Is there any guidance on how to calculate the area of edible nut and fruit bearing trees? I assume we could calculate the area based on the position of the tree trunks or the tree crown.

We are exploring this pilot credit for a back of house hotel building and would like to use hydroponics.

In order for a school to meet Option 3: Supporting a local Farm, does there have to be both a financial contribution and volunteering involved or can it just be one of them?

The requirements on the credit (BD+C) on the top of the page show: 1. At least 10% of the site’s vegetated area 2. At least 1,500 square feet of hydroponic area 3.

Out of curiosity, has anyone in pursuit of this credit or in its development talked to an actual farmer [or grower]?

I have two separate questions: 1. If we have a hydroponic green house, can we size it based on FTE counts and not the 1,500 sf minimum that is specific to hydroponics? 2.

To demonstrate that at least one square foot per FTE is available for food production in a project with a greenhouse, should I use the square footage of the greenhouse space, or only the square foo

I am wondering if anyone who has posted has been able to get feedback any other way? I tried submitting my same question via LEEDonline and have received no response.