Shelf-life, in simple terms, is the duration up to which a food is acceptable in terms of nutritional, sensorial, textural quality, and its safety. Out of all the product characteristics, shelf-life of a food commodity greatly determines its suitability for human consumption. Therefore, shelf-life extension of different foods is considered a major concern not only for the fresh commodity producers but also for the processed foods products manufacturers. These perishable foods are in extreme need of novel green technologies for shelf-life extension due to raised consumer awareness for safe and nutritious food products as well as foodborne outbreaks occurring due to negligence and lack of effective preservation techniques. Thus, this chapter aims to shed light on several novel techniques like nanotechnology, intelligent packaging, pulsed electric field (PEF), ozonation, cold plasma, irradiation, high hydrostatic pressure (HPP), and edible films & coatings that have been explored for their potential to enhance the shelf life of various food produce. A significant factor responsible for the adaptation of stated innovative technologies is the retention of nutritional, textural, and sensorial characteristics in an eco-friendly manner on comparison with the traditional preservation methods. There has been growing need to focus on sustainable methods whilst bringing an advancement to improve the life span of a food commodity. This could be attributed to recent published data wherein more emphasis has been laid on the green technologies to improve and thereby extending the shelf stability of distinct produce in a more sustainable way. Therefore, more attention was given on the approach and usage of edible films and coatings in combination with nanotechnology with the prime aim of shelf-life extension of food products.