Abstract: Most of cellulose comes from plants and microorganisms. It has excellent biodegradability and mechanical properties, and can be widely used in green food packaging materials. In this paper, the extraction and modification methods of lignocellulose, microfibril cellulose and bacterial cellulose from plants and microorganisms, as well as the related research on their mechanical properties, barrier properties, antibacterial properties and degradation properties in food packaging materials are reviewed. As a food packaging material, cellulose not only expands the application field of cellulose, but also provides a guarantee for food safety and environmental protection. It is believed that with the continuous progress of cellulose extraction and modification technology, the application of cellulose in the food packaging field will attract much attention in the future.