Processing procedures designed to avoid harming the environment: using less energy and water, cutting emissions and effluent, and favouring biodegradable inputs. In food manufacturing they range from waste-heat recovery and water recycling to solvent-free extraction and cleaner cleaning regimes that reduce chemical discharge. Membrane filtration replaces thermal evaporation to save energy in dairy and juice concentration; supercritical CO₂ extraction avoids organic solvents in decaffeination and flavour recovery. Water pinch analysis and anaerobic digestion of effluents turn waste streams into biogas, aligning food factories with circular-economy goals.