This Special Issue on food waste and byproduct-based packaging presents innovative research on repurposing food industry byproducts into sustainable packaging solutions, targeting waste reduction and environmental impact. Papers in this issue showcase the development of biomaterials and packaging materials from byproducts like potato chips, apple and pear pomaces, pomegranate peels, and fish scales. For instance, potato byproducts, apple and pear pomace-a leftover from juice production-are used to create biodegradable films with antioxidant properties, ideal for food preservation. Similarly, pomegranate peel extracts are incorporated into bio-composites that offer antimicrobial protection, enhancing food safety. Studies also highlight chitosan from seafood shells and cellulose from plant fibers as alternatives to synthetic plastics, demonstrating strong mechanical properties and environmental compatibility. These materials not only serve as viable packaging but can also be infused with active compounds, such as polyphenols, to extend the shelf life of both the packaging and the food it encases. Moreover, the issue addresses production challenges, such as scaling and standardization, while emphasizing a circular economy model that repurposes waste into renewable resources, thus mitigating pollution and promoting sustainable practices.