The event put a particular focus on sustainability this year, using energy-efficient LED lights and battery-operated LED candles throughout. All lighting, audio, rigging equipment, and furniture will be repurposed, while all floral arrangements were created in reusable glass vases and biodegradable floral foam; all flowers and greenery were later composted, and 50% of fabrication materials were reused, recycled, or composted. Food from longtime partner Wolfgang Puck Catering included 50% plant-based and vegetarian dishes; all leftover food was donated to Chefs to End Hunger.
