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 (e.g. through better process control, advanced sensors and equipment for on-line measurement and intelligent adaptive control of key parameters). Likewise, they proposed the minimisation of waste through energy recovery and better use of by-products. 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, demand-side participation (DSP) system diagnostics, and local combined heat and power (CHP) systems and tri-generation.