Along the farm-to-fork continuum, which spans the stages of agricultural production and consumer consumption, approximately 1.3 billion metric tons of food are lost or wasted annually across the globe. In the current age of minimal processing, fewer additives, and rising supply chain demands, packaging presents a novel strategy for cutting down on the amount of food that is wasted and lost. The design of food packaging takes into consideration the protective needs of specific food products in order to reduce the amount of food that is wasted. Food packaging can be made out of glass, metal, fiber-based materials, fossil plastic, and most often as a combination of materials with barrier materials when looking for food protection properties. The benefits of packaging do not come without any negative environmental consequences. Many methodologies are available to investigate the environmental impacts of the packaging system and alternative packaging options. However, comparing the environmental footprint results of food packaging options is questionable due to different study approaches or assessment methods and lack of inclusion of actual functionality of packaging. Harmonised LCA-based methodology with product category rules (food-packaging) are required to genuinely compare the environmental impacts and performance of various packaging options while also taking into account the technical performance of packaging. Technical performance consists of elements such as keeping the food products good quality and prevention of food waste so that the produced food would be in the end consumed, not thrown away. This type of redefined and more accurate method will serve as a harmonised life cycle assessment method, by following and complementing the European Commission’s product environmental footprint method, for the purpose of determining the impact that food packaging systems have on the environment. The new method would serve as basis largely in European context, even communication purposes.