in food processing the authors argued that energy could be saved at the processing plant level by optimising and integrating processes and systems to reduce energy intensity eg through better process control advanced sensors and equipment for online measurement and intelligent adaptive control of key parameters likewise they proposed the minimisation of waste through energy recovery and better use of byproducts in the food retail sector they note that significant progress in energy efficiency has been made in recent years but that there still exists potential improvements in the efficiency of refrigeration systems heating ventilation and air conditioning hvac and refrigeration system integration heat recovery and amplification using heat pumps demandside participation dsp system diagnostics and local combined heat and power chp systems and trigeneration