Carbon nanodots (CNDs) have emerged as multifunctional nanomaterials with significant promise to improve food safety and preservation measures. CNDs have a broad range of applications in active and intelligent food packaging systems due to their tiny particle size, high surface area-to-volume ratio, outstanding photoluminescence, and surface functionalisation capabilities. They exhibit high antibacterial action by breaking microbial cell membranes and producing oxidative stress via the production of reactive oxygen species, which inhibit foodborne pathogens. The incorporation of CNDs into packaging materials increases barrier characteristics by decreasing oxygen transfer and moisture permeability, consequently minimising oxidative deterioration and microbiological contamination. CNDs also modulate enzymatic activities such as polyphenol oxidase and peroxidase, effectively delaying enzymatic browning and softening in fresh produce. Their luminous features allow for real-time monitoring of food freshness by detecting environmental changes such as pH shifts and the presence of spoilage-associated volatile gases. CND-based edible coatings give direct antimicrobial protection to food surfaces while keeping sensory qualities, including colour, texture, and scent. The capacity to synthesise CNDs from renewable sources promotes sustainable packaging activities that coincide with current industry trends. This chapter thoroughly discusses the functional processes, uses, and future prospects of carbon nanodots in food preservation, emphasising their position as a transformative instrument for increasing food quality, safety, and shelf life.