A rendering of Washington Business Journal's eco-friendly staging
Rendering: Courtesy of Hargrove Inc.
The Washington Business Journal’s annual Best Real Estate Deals award gala last night was the Ronald Reagan Building's most comprehensive green event since the venue announced an initiative to begin hosting eco-friendly meetings and events earlier this month.
Planned by Bravo Events by Design’s Nancy Shaffer and Karen Bridges, the gala featured a reusable stage made of plyboo (or bamboo plywood) and kirei board (using sorghum stalks) created by Hargrove. Other green details from the event included small evergreen sapling centerpieces that doubled as gifts, signage printed on recycled hardboard, and the substitution of LED lighting cans (rather than the energy-guzzling incandescent version). WBJ also invested in wind and methane power projects to offset any carbon emissions the event produced.The Reagan Building's green initiative includes a push to minimize the use of disposable products, increase the use of biodegradable and recycled products (like corn and sugar-cane cups and recycled memo pads), sourcing local ingredients in the catering department (with leftovers going to D.C. Central community kitchen), and offering clients individualized carbon offset programs.
Planned by Bravo Events by Design’s Nancy Shaffer and Karen Bridges, the gala featured a reusable stage made of plyboo (or bamboo plywood) and kirei board (using sorghum stalks) created by Hargrove. Other green details from the event included small evergreen sapling centerpieces that doubled as gifts, signage printed on recycled hardboard, and the substitution of LED lighting cans (rather than the energy-guzzling incandescent version). WBJ also invested in wind and methane power projects to offset any carbon emissions the event produced.The Reagan Building's green initiative includes a push to minimize the use of disposable products, increase the use of biodegradable and recycled products (like corn and sugar-cane cups and recycled memo pads), sourcing local ingredients in the catering department (with leftovers going to D.C. Central community kitchen), and offering clients individualized carbon offset programs.
