Supermarkets consume a significant amount of energy when compared to other commercial facilities due to their equipment used such as refrigerators, cold rooms, etc. Energy requirement, on the other hand, is among the main causes of environmental impacts. Managing energy consumption, conducting research to reduce the energy input, and preferring renewable energy sources are important for lowering environmental impacts. Therefore, this study aims to explain the major energy-consuming processes in retail food stores. The data is gathered directly from supermarkets in Turkey. Adopting a new energy system with substantial savings in terms of lighting, HVAC, cold room and refrigerated vertical cabinets is observed to lower energy requirements by 50%. Around 42% of the total energy consumption arises from lighting. After that comes the cold room and heating, ventilation, and air conditioning (HVAC) system with 32.3 and 18% shares in total energy input, respectively. The rest is allocated for refrigerated cabinets. A new energy system that is composed of LED lighting, cold rooms having outdoor unit central cooling groups, scroll compressors, an HVAC with VRF multiple outdoor unit system, refrigerated cabins with electronic fan motors and a central cooling system is defined. Approximately 57% reduction in energy consumption is achieved with the new system.