Sustainability in food packaging is nowadays the major trend to improve the environmental impact of food products maintaining their original qualitative characteristics. The application of new food packaging technologies by using of sustainable materials such as polylactic acid (PLA) from natural and compostables resources meets the current requests for reducing the impact of industrial processes on the environment, possibly contributing to improve by appropriate targeted actions the shelf life of foods. Among the Mediterranean dairy products, lacto-fermented mozzarella is one of the most consumed pasta-filata cheese with a short shelf life (7 days), often reduced by bacteria proliferation and successive irreversible textural and organoleptic changes. Mozzarella is normally stored in a governing liquid consisting in water or diluted brine. This paper aims to obtain a new, alternative and more sustainable packaging to plastic one for this typology of cheese. The obtained chemico-physical analyses confirmed that the use of the selected new governing liquids (with diluted CaCl2 and Bergamot of Reggio Calabria juice concentrate) in a biodegradable tray, made of polylactate (PLA), prolonged the mozzarella shelf life, achieving a double sustainable result: the efficient use of a biodegradable packaging material and the possibility to reduce the waste of this high-perishable food.