<p>This study aimed to develop a sustainable biopolymer film with intelligent and active properties. Chitosan/polyvinyl alcohol (Ch/PVA) based film was prepared by blending <i>Echium amoenum</i> anthocyanin (EAA) with carbon dots (CDs), which were produced from a by-product of onion peel. The effects of different EAA and CD contents on the microstructure, physico-mechanical, and functional characteristics of the biopolymer films were investigated. It was observed that EAA and CDs were compatible with the Ch/PVA biopolymer films. As a result, a uniform film with enhanced physico-mechanical properties was obtained. The biopolymer films exhibited various favorable properties, including potent antibacterial activity against <i>S. aureus</i> (21.2 ± 0.3 mm) and <i>E. coli</i> (20.9 ± 0.2 mm) strains, and strong antioxidant properties (DPPH• (64.8%) and ABTS^•+ (66.9%)). The colorimetric responses of Ch/PVA/EAA/CDs films to ammonia vapor, which were employed to mimic the effects of food spoilage and evaluate the sensitivity of films to this gas, demonstrated an impressive response rate of 80.2%. When subjected to packaging tests as an intelligent assay, the Ch/PVA/EAA/CDs film showed a color change from light red (fresh sample) to yellow/brownish (spoilage sample) during storage at 4°C and 25°C for red meat freshness monitoring. Moreover, active packaging at 4°C demonstrated the ability to extend the shelf life of red meat up to 19 days. This study illustrated the exceptional adaptability of the biopolymer films, making them a highly promising option for rapid and effective on-site detection of food quality. Furthermore, the film’s capability to prolong red meat’s shelf life and reduce the quality degradation rate during storage positions it as an excellent candidate for multifunctional film applications in the food industry.</p>