In order to protect food products from outside influences and damage, and synthesize a novel nanocomposite for food packaging, a new flame retardant (FR) system for poly(ethylene-co-vinyl acetate), based on the combination of calcium hydroxide (obtained from chicken eggshell biowaste) with different contents of [60]Fullerene nanoparticles was studied. The thermal degradation properties of the studied compositions were investigated using thermogravimetric analysis. Results indicated that the incorporation of very low content of [60]Fullerene nanoparticles significantly enhances the thermal stability as well as the maximum weight loss rate of the nanocomposites. PCFC analysis also supports these results since significant increase of time of pHRR was attested. X-Ray Diffraction analysis of the mineral structure of the residue formed highlighted a favourable interaction between [60]Fullerene and calcium hydroxide leading to the formation of C-60 derivatives (C116H190Ca3O17 and C76H134Ca2O14) at 300 degrees C. The formation of such crystalline structures at relatively low temperature could explain the origin of the stabilising effect obtained when both additives are used.