Vacuum packing is a method of storing food and presenting it for sale. The vacuum environment removes atmospheric oxygen, protecting the food from spoiling by limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components.

Vacuum packing is commonly used for long-term storage of dry foods such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and crisps.

It is also for storage of fresh foods such as vegetables, meats, and liquids such as soups in a shorter term because vacuum condition cannot stop bacteria from getting water which can promote their growth..

 Vacuum packaging food can extend its life by up to 3-5 times. Vacuum packing is also used to reduce greatly the bulk of non-food items. For example, clothing and bedding can be stored in bags evacuated with a domestic vacuum cleaner or a dedicated vacuum sealer. This technique is sometimes used to compact household waste, for example where a charge is made for each full bag collected.

Vacuum packaging delicate food items can be done by using an inert gas kit, typically available on chamber vacuum sealers. After air has been removed, an inert gas (such as nitrogen) is added to maintain the preservation of packaged food while preventing damage. An example of inert gas for packaging delicate foods is potato chips.