In the 21st century, sustainability is a global buzzword for the food industry to ensure a secure and healthy world. This book chapter explores the potential of essential oils (EOs) and nanomaterials for sustainable food packaging applications. EOs, particularly oregano and thyme, exhibit promising antimicrobial and antioxidant properties due to their phenolic components. Their incorporation into biopolymer films can enhance food safety and shelf life. However, challenges remain, including encapsulation to overcome their hydrophobic nature and ensuring safe interaction with food contents. Nanomaterials offer another promising avenue for sustainable food packaging. They can enhance the mechanical, barrier, and functional characteristics of biopolymers. Nevertheless, the possibility of nanoparticles migrating from packaging to food gives rise to worries. Further research is needed to understand the safety and migration behavior of nanomaterials. Both EOs and nanomaterials offer exciting possibilities for the future of food packaging. However, addressing research gaps related to encapsulation, safety, and scalability is crucial for their widespread adoption. By addressing their classification, mechanisms, advantages, disadvantages, recent developments, and prospects, the chapter contributes to the ongoing narrative of sustainable and effective food preservation methodologies.