The increasing need for sustainable food preservation has spurred major progress in green extraction methods, which provide eco-friendly alternatives to conventional techniques. Traditional extraction processes often depend on chemical solvents and high energy inputs, raising concerns about environmental damage, food safety, and nutrient loss. In contrast, green extraction approaches, such as supercritical fluid extraction, ultrasound-assisted extraction, and enzymatic extraction, offer higher efficiency, lower energy requirements, and improved product quality while limiting the use of harmful chemicals. This chapter examines the recent advances in green extraction technologies for food preservation, emphasizing their benefits in extending shelf life, maintaining nutritional value, and reducing the ecological footprint of food processing. It also addresses key barriers to industrial application, including high operational costs, limited scalability, and the complexity of regulatory approval. Despite these challenges, continuous research and technological innovation are driving the optimization of these methods, making them increasingly viable for large-scale adoption. By integrating environmental-friendly processes into food preservation, green extraction techniques contribute to a more sustainable, low-waste, and energy-efficient food industry. Their adoption not only supports environmental protection but also aligns with consumer demand for safe, natural, and high-quality products. As sustainability becomes a central concern in food systems worldwide, green extraction methods are expected to play a pivotal role in shaping future preservation strategies, bridging the gap between environmental responsibility and industrial efficiency.