THIS study discussed the environmental impact of food irradiation technology as a comparative study with food preservation using refrigerators and chemicals. The comparison included multiple axes indicating the impact of the method of preservation on the atmosphere, soil, waterways, workers, health safety for the consumer, contributing to reducing food-borne diseases, resource depletion productivity and societal acceptance. The environmental assessment of development projects considered is one of the sustainable development tools to reduce negative effects on the environment and work on balancing the current and future requirements of limited resources. Food preservation projects have an important impact in achieving food security and sustainability at the national level and enhancing competition in foreign markets. The results indicated that the method of preservation by irradiation is the best of these methods in terms of low harmful effects on the environment, while the method of preserving food by chemicals is considered the most harmful to the environment.