Multiple Ross & Baruzzini Projects Recognized in Building St. Louis Awards 2021

Category

  • Engineering Leadership

Subject

Building St. Louis Awards 2021

April 28, 2021

Ross & Baruzzini was recognized in two Building St. Louis Award categories by the St. Louis Business Journal. Despite the pandemic’s challenges, our teams were able to collaborate with other engineering firms, designers, and contractors across the country. 

Selected by the Business Journal’s editorial staff, winners and finalists were chosen based on the “community impact and design of each project”. These projects provide jobs, services, and opportunities for local neighborhoods:

Project Winner: Washington University’s East End Transformation
Category: Private project more than $10 million

Photo via: DILIP VISHWANAT | SLBJ

Washington University’s $360 million East End Transformation focused on sustainability, flexibility and technology. Almost 6 acres of parking lot was converted into green space, and four buildings in this project earned LEED Platinum ratings. 

The project included work for McKelvey Hall, which Ross & Baruzzini provided mechanical, electrical, fire protection, and audio-visual systems engineering services for a new four level, 75,000sf Computer Science building on the east end of the campus. 

The facility incorporates large expanses of glass on the north and west sides of the building facing an interior courtyard. The building houses several large open lab areas, tiered and flat pooled classrooms, conference rooms, offices, and collaboration zones.

Project Finalist: SCC Adds Agriculture and Food Science Building
Category: Public/private project less than $10 million

DILIP VISHWANAT | SLBJ

Ross & Baruzzini provided engineering services for the St. Charles Community College (SCC) agriculture and food science building located at its Dardenne Creek campus. The renovated space now includes a bakery, testing and commercial kitchen, and a brewing lab. 

The building is a direct response to the growing demand for agri-science, food, and healthcare resources to support future careers in these industries. In addition to traditional college classes, this facility provides training courses and non-credit programs for the community.