22 August 2006
special sections creates visual interest in the space as well as guidance
through a serving line.
Direct Glare: When minimizing glare, consider direct views from the
cafeteria or serving area (a relatively low light level) into a kitchen with a
relatively high light level. Additionally, accent lighting should attract
attention without becoming a glare source.
Target Horizontal Illuminance ( 10%): 100 lux (10 fc); 500 lux (50 fc) on
The lighting system in a cafeteria should create a visually comfortable environment with
occasional accent lighting to add interest to the space and assist in way finding. It is
important to note that accent lighting can only be effective when the ambient light level
is lower. People see and respond to changes in brightness. A highlighted area must be
between three and five times brighter than the surroundings to be perceived as a
brighter area. A high ambient light level makes accent lighting nearly impossible without
using an enormous amount of energy.
If daylight can be introduced into the space, it should be controlled to reduce glare and
heat gain. Additionally, integrate control of the electric lighting system with the available
daylight with sensors and dimmers or switches to reduce the amount of lighting energy
consumed when it is not required. Refer to UFC 4-722-01 for additional requirements.