How much of the food in your fridge will you toss before it reaches the table? Hamburger buns from last summer’s picnic? Milk past its sell-by date? Carrots that lost their crunch? Countries around the world waste huge amounts of food every year, and the United States is one of the worst offenders. A staggering 37% of US food waste comes from individual households. And roughly 20% of those food items are tossed because consumers aren’t sure how to interpret the dates they’re labeled with. However, most of these groceries are still perfectly safe to eat.
If the dates on our food don’t tell us that something’s gone bad, what do they tell us? Before the 20th century, the path between where food was produced and where it was eaten was much more direct, and most people knew how to assess freshness using sight, smell, and touch. But when supermarkets began stocking processed foods, product ages became harder to gauge. In the US, grocers used packaging codes to track how long food had been on the shelves, and in the 1970s, consumers demanded that info.
Many supermarkets adopted a system still in place today called open dating, where food manufacturers or retailers label products with dates indicating optimum freshness. This vague metric had nothing to do with expiration dates or food safety. In fact, it’s rarely decided with any scientific backing, and there are usually no rules around what dates to use. So most manufacturers and retailers are motivated to set these dates early, ensuring customers will taste their food at its best and come back for more. This means many foods are safe to eat far beyond their labeled dates.
Old cookies, pasta, and other shelf-stable groceries might taste stale, but they aren’t a health risk. Canned foods can stay safe for years, so long as they don’t show signs of bulging or rusting. Low freezer temperatures keep bacteria that cause food poisoning in check, preserving properly stored frozen dinners indefinitely. Refrigerated eggs are good for up to five weeks, and if they spoil, your nose will let you know. And you can always spot spoiled produce by off odors, slimy surfaces, and mold.
Of course, there are some cases where you’re better safe than sorry. The USDA recommends eating or freezing meat within days of purchase. Beyond their printed dates, ready-to-eat salads, deli meats, and unpasteurized cheeses are more likely to carry pathogenic bacteria that can slip past a smell or taste test. And the dates on infant formula are regulated to indicate safety.
But while some of these labels work as intended, the vast majority don’t. In a 2019 survey of over 1,000 Americans, more than 70% said they use date labels to decide if food is still edible, and nearly 60% said they’d toss any food past those dates. Restaurants and grocers often do the same. To avoid all this waste, many experts advocate for laws to require that date labels use one of two standardized phrases: “Best if used by,” to indicate freshness, or “Use by” to indicate safety.
This solution isn’t perfect, but some US researchers estimate that setting these standards at a federal level could prevent roughly 398,000 tons of food waste annually. Grocers could also try removing date labels on produce, as several UK supermarket chains have done to encourage consumers to use their own judgment. Many experts also advocate for policies incentivizing grocers and restaurants to donate unsold food. Currently, confusion around dates has led at least 20 US states to restrict donating food past its labeled date, even though the federal government actually protects such donations. Countries like France go even further, requiring that many supermarkets donate unsold food.
Regardless of what your government decides, the best way to prevent food waste is to eat what you buy! And don’t forget that your eyes, nose, and tongue are usually all you need to decide if food is fit for consumption or the compost bin.
Examine the food labels on items in your kitchen. Create a chart to record the type of food, the label date, and whether you think it’s still safe to eat. Discuss your findings with your classmates and compare how different foods are labeled.
Keep a diary for one week, noting any food you throw away and why. At the end of the week, analyze your diary to identify patterns and think about ways you could reduce your food waste. Share your insights with the class.
Conduct an experiment to test how long different foods stay fresh. Choose a few perishable items, store them properly, and check them daily for signs of spoilage. Record your observations and present your findings in a report.
Plan and prepare a meal using only ingredients that are close to their labeled dates or that you might otherwise throw away. Document your recipe and share it with your classmates, explaining how you ensured the food was safe to eat.
Organize a debate on whether the government should standardize food labeling. Research both sides of the argument and prepare your points. Hold the debate in class and vote on which side presented the most convincing arguments.
Food waste – The food that is discarded or wasted, typically due to spoilage or excess. – The restaurant implemented new strategies to reduce food waste and donate leftover food to local charities.
Food labels – Information provided on food packaging that includes details about the product’s ingredients, nutritional value, and allergens. – Before purchasing any food product, it is important to carefully read and understand the food labels.
Freshness – The quality or state of being fresh, indicating that the food is recently harvested or prepared and is therefore in its optimal condition. – The bakery prides itself on the freshness of its pastries, with each item made from scratch daily.
Expiration dates – The date printed on food packaging indicating the last day the product is considered safe and of high quality to consume. – It is crucial to check the expiration dates on perishable items before consuming them to avoid any potential health risks.
Food safety – The practice of handling, preparing, and storing food in a way that prevents contamination and ensures it remains safe for consumption. – The restaurant staff undergoes regular training on food safety protocols to maintain high standards and prevent any foodborne illnesses.
Shelf-stable – Referring to food products that can be stored at room temperature without the need for refrigeration or freezing to maintain their quality and safety. – Canned goods, such as beans and soups, are examples of shelf-stable food that can be stored for extended periods.
Frozen dinners – Prepared meals that are frozen and ready to be heated and consumed, providing convenience and a quick meal option. – After a long day at work, she often relies on frozen dinners as a convenient and time-saving dinner solution.
Spoiled produce – Fruits, vegetables, or other plant-based food items that have decayed or gone bad due to age, improper storage, or exposure to unfavorable conditions. – The grocery store promptly removes spoiled produce from its shelves to ensure customers only receive fresh and high-quality products.
Pathogenic bacteria – Harmful bacteria that can cause illness or infection when consumed through contaminated food or water. – Proper cooking and hygiene practices are essential in preventing the growth and spread of pathogenic bacteria in the kitchen.
Date labels – Information printed on food packaging that indicates the date of production, packaging, or expiration of the product. – It is important to differentiate between “use by,” “best before,” and “sell by” date labels to ensure the freshness and safety of the food you consume.
