Cocoa waste was used to develop sustainable packaging films based on pectin. The physicochemical characteristics of the films were evaluated, including microstructure and optical, wetting, mechanical, and structural properties. The colour of the films was measured in a CIE L*a*b* system using a colourimeter CR-400. The results demonstrated that increasing the concentration of cocoa waste from 0 to 50% in pectin films enhanced UV light protection. Lightness was reduced due to the addition of cocoa waste, from 82.58 in control samples to 28.58 in samples with 50% of cocoa waste, resulting in darker films. Water adsorption tests and contact angle measurements indicated changes in water vapour sorption rates, suggesting average barrier properties against moisture, which are critical for maintaining the integrity of packaged goods. The water contact angle was measured using the sessile drop technique with a goniometer and ranged from 38.35° to 73.23°. The antioxidant activity of the films was notably high, driven by the bioactive compounds in cocoa waste, providing potential for applications in food packaging where shelf-life extension is desired. However, the films displayed low mechanical resistance, limiting their use in high-stress environments unless combined with additional reinforcing materials. The tensile strength and elongation at break of the films were determined witha TA-XT2i texture analyser using the standard ASTM D882 method. Tensile strength was measured in the range of 7.28-19.14 MPa, with the highest elongation at break being 27%. Incorporation of cocoa increases oxygen and carbon dioxide permeability. In the case of oxygen, from 5.43 g/m*s*Pa to 19.52 g/m*s*Pa, and for carbon dioxide, from 9.62 g/m*s*Pa to 40.82g/m*s*Pa. This study highlights the potential of using cocoa waste as a component of pectin-based packaging films. However, further studies are recommended, including formulating the films with additional reinforcing agents or composites, which could enhance the mechanical properties.