Food packaging plays a crucial role in maintaining and improving the quality of foods/beverages by protecting them against chemical, physical, biological, mechanical, and environmental damage. Plastic (petroleum-based) packaging is appreciated for its characteristics such as softness, strength, lightness, and transparency, besides being economical and effectively minimizing food waste. However, due to their non-biodegradation, single-use nature, and improper disposal, they create serious environmental problems, including excessive waste generation. Research has been directed toward the development of sustainable and biodegradable alternatives to conventional plastics, such as bioplastics, derived from renewable sources (agricultural products, food industry waste, and lignocellulosic biomass), which can be applied in coatings, films, composites, nanocomposites, etc. The type of starting material classifies polymers as either extracted from biomass, produced from microorganisms, or synthesized from monomers. Renewable, environmentally friendly polysaccharides and their polymer composites (cellulose, nanocellulose, hemicellulose, starch, chitosan, and pectin) have been extensively used for biodegradable food packaging. Food packaging has evolved from a simple primary container to a more specialized and complex one with other desirable properties (biodegradable, edible, intelligent, active, and smart). The growing consumer awareness of food safety and quality has driven innovations in food packaging.