Green Lab Champions

As a research institution, Johns Hopkins has a significant amount of laboratory space critical to the school’s mission, but this space also consumes a disproportionate amount of resources. Laboratories and similar research areas consume between 4 and 100 times more energy per square foot than commercial space. Laboratories are the epicenter of innovation; good thing, because it takes some innovation, knowledge and commitment to reduce the impact of research on our environment.

Green Lab Champions are inquisitive researchers who are committed to helping reduce the environmental impact of their lab’s operations by coordinating recycling efforts, assessing opportunities for energy and water conservation and disseminating information about green practices to their fellow lab occupants. Essentially they are the go-to people when it comes to greening your lab. To become a Green Lab Champion or to schedule a Green Lab presentation, contact us at

Green Your Lab

The first step to greening your lab is assessing your current practices to determine if there are opportunities to become more efficient and reduce the environmental impact of your research. There are a number of individual actions you can take in the lab to support this effort. Check out the Green Lab Best Practices guide to identify opportunities in your space.

Shut the Sash Campaign

The “Shut the Sash” campaign encourages fume hood users to close the sash down to a maximum of 1 inch above the belly bar when not in use. Leaving the sash open when not in use wastes on average 70,000 kWh (252,000,000 kilojoules!) and contributes 84,000 lbs. of CO2 annually. That’s equal to the annual emissions from 7.5 vehicles and takes 8 acres of pine forest to sequester. Request your “Shut the Sash” sticker by contacting

Ideas in Action

Think before you print.

Office paper is highly recyclable, but a lot gets wasted. Waste reduction is more cost-effective than recycling because it reduces the amount of material that needs to be collected, transported and processed.