Currently, the Food Industry is confronted with significant challenges due to the detrimental impact of plastic usage and food waste on sustainability. Consumers are becoming increasingly aware of these issues and are demanding eco-friendly packaging solutions that preserve the quality of food products. This demand is particularly challenging when dealing with perishable items such as fruits and vegetables. In this context, edible coatings emerge as a viable alternative to traditional packaging. These coatings, comprising thin layers of biopolymers, are applied to the surface of food products, providing protection by inhibiting microbial growth, preventing mechanical damage and the oxidation of some nutrients such as polyunsaturated fatty acids, and reducing water loss, among other benefits. Furthermore, the biopolymers used in the formation of edible coatings can be enhanced with additional compounds such as nanoparticles, essential oils, and nanoemulsions, thereby improving the physicochemical properties of the coating and enhancing product preservation, which ultimately leads to the reduction of food waste. This review consolidates current data on edible coatings applied to both fruits and vegetables, offering a comprehensive overview of the formulation process and various methods for enhancing the coatings. Additionally, this review considers the principles of circular economy, noting that several by-products from the food industry can be utilized in the formation of edible coatings.