Planned management of energy supplies by various means: curtailment (doing without), overhaul (using less energy-intensive materials and processes) and more efficient use, such as capturing waste heat in factories and reusing it. In food manufacturing it cuts both costs and environmental footprint. Heat recovery from ovens, evaporators and refrigeration condensers, combined heat and power, and variable-speed drives on pumps and fans are the biggest levers in food plants. Pinch analysis identifies where waste heat can preheat incoming streams, and energy management standards such as ISO 50001 structure continuous improvement — increasingly tied to carbon reporting.