Minimisation of water use in a Ghanaian brewery: effects of personnel practices

Abstract This case study demonstrates the effects of personnel practices in water use in a Ghanaian brewery. Employees of the brewery were taken through a training programme for water use minimisation. Personnel input and options identified during the training sessions were then applied to the operations of the brewery over a 12-week period. A total savings of 55,340 m 3 on an annual basis in the overall water use in the brewery as well as a reduction of 13.3% (from 7.5 to 6.5 hl/hl) in the specific water consumption (hl of water consumed per hl of beverage produced) were achieved. The key factors contributing to the success of the water use minimisation programme include employee awareness of the importance of water conservation and a commitment of employees to saving water.