According to IPCC, agricultural and food systems are estimated to account for one-third of global greenhouse gas emissions, more than twice that of the transport sector). In the last years, agri-food companies and consumers have increased their awareness on sustainability criteria. Many innovations and technological advancements have been emerging to carry out new organizational frameworks and production systems as well as to guarantee food and energy security from and environmental and social point of view. The European project “PEFMED – Uptake of the Product Environmental Footprint across the MED Agri-food Regional Productive Systems to Enhance Innovation and Market Value”, running from November 2016 till July 2019, co-financed by the Interreg Mediterranean Programme and coordinated by ENEA, promoted eco-innovation in the food and drink industry in the Euro-Mediterranean area, by applying the "Product Environmental Footprint" (PEF) method, which evaluates the environmental impact of a product throughout its life cycle, from the primary production to domestic consumption and waste treatment. This method, coupled with environmental and socio-economic aspects, was tested in nine agri-food product chains and clusters located in different Mediterranean regions. Two Italian companies and their supply chains, producing Taleggio cheese and Tinaia wine were involved in the project. The PEF studies of Taleggio cheese and Tinaia wine highlighted the most relevant life cycle phases in relation to their environmental impacts. On the basis of the outcomes of the PEF studies, some eco-innovative interventions able to potentially reduce the environmental impact of the two product and their value chains as well as to improve its socio-economic performance were selected. The proposed actions that are presented in this work, taking into account their effective applicability and cost-benefit ratio, are cross-cutting eco-innovative interventions as well as some specific technologies or methods applicable to one stage of the production chain. The goal of these intervention is to reduce the products environmental footprint without modifying the quality of food and its safety index. In conclusion, PEF application process seems to be an interesting opportunity to help farmers and food producers to better understand their environmental and social impact and to identify improvement solutions which could decrease the impact per unit of food.