This document defines energy and discusses the importance of conserving energy in the workplace. It identifies types of direct and indirect energy used in foodservice operations. The document then provides ways to conserve energy, such as using carryover cooking, residual heat, and heat recovery. It also lists common energy uses in a workplace like refrigerators, ovens, lighting, and HVAC. The document recommends tracking utility usage, identifying waste, and setting goals to improve energy efficiency. Overall, the document outlines how conserving energy can save money while reducing environmental impact.