Edible films (EFs) are thin biopolymeric layers with or without additives applied directly onto food items for their preservation. These films serve as a barrier to inhibit microbial growth, moisture loss, and gas exchange, thus enhancing the edible’s shelf life. EFs offer the advantages of eco-friendliness, biodegradability, and digestibility, replacing conventional packaging systems. This chapter introduces the significance of EFs in affecting the market and consumer preferences. Various active and intelligent films developed for food packaging have been discussed, along with the nanotechnology-based enhancements. Modern films consist of probiotics, polysaccharides, and organic compounds that contain antimicrobial activity in food. Intelligent packaging comprises biosensors, indicators, and data carriers that monitor the stability and freshness of food. Prominent edible film formation strategies, such as dipping, spraying, vacuum impregnation, and 3D printing, have been discussed in detail. EFs are extensively used in packaging dairy, fruits and vegetables, and meat products. Biomaterials such as agar, galactomannan, chitosan, and sweet whey have shown excellent results in preserving dairy products. However, these films suffer various challenges, such as low mechanical strength and inadequate government regulations. The possibility of chemical interaction between the food and films and resulting toxicity is another challenge in their widespread applications. Broadening their applications involves combining food technology, materials science, and biotechnology to address current obstacles and enhance efficiency. Effective implementation of nanotechnology can ensure targeted delivery and augmented activity of bioactive compounds along with a significant improvement in mechanical properties.