Rethinking Food Expiration

There may be a lot of food in your refrigerator that you'll probably throw out before it even gets to your plate. Those unsold hamburger buns from the previous summer? The milk that is just about to expire? What carrots no longer have a crunch? A startling 37% of the food that is wasted in the US comes from individual households, and 20% of this food is thrown away because date labels are unclear. It's important to note that the majority of these foods are still completely safe to eat. What do the dates on our food containers actually represent if they don't signify spoilage?

In the past, people depended on their senses—sight, smell, and touch—to judge food's freshness because the process from production to consumption was simpler. However, it became more difficult to determine a product's age with the introduction of supermarkets and processed meals. A method known as "open dating" was created to respond to consumer demands for information, in which food producers or retailers labelled products with dates indicating the best freshness. But this vague metric, which was infrequently supported by scientific research, had little to do with food safety or expiration dates. Since there were no established guidelines for determining these dates, many manufacturers and retailers erred on the side of caution to ensure that customers would receive the greatest possible experience with their products, which would encourage repeat purchases.

As a result, many goods can be consumed well after the dates on the label. Even though shelf-stable foods like stale cookies and spaghetti may taste rancid, they are safe to consume. As long as there are no indications of bulging or rusting, canned goods can remain safe for many years. Low-temperature freezing helps preserve frozen meals indefinitely because it kills hazardous microorganisms. Eggs kept in the refrigerator can stay fresh for up to five weeks, and any deterioration is quickly identified by odour. Aside from foul smells and sticky surfaces, spoiled produce is also easily recognised by mould. While there are some situations when caution is necessary, such as when meat should be consumed soon after purchase or when certain ready-to-eat salads, deli meats, and unpasteurized cheeses should be avoided, most date labels are generally reliable.

In spite of this fact, a 2019 survey found that more than 70% of Americans relied on date labels to judge if food is edible and that approximately 60% would toss any item that was past its labelled date. Grocery stores and restaurants frequently use the same procedures. Experts advise passing regulations requiring standard words for date labels, such as "Best if used by" to indicate freshness or "Use by" to indicate safety, to combat this wasteful waste. Researchers believe that, despite not being a perfect solution, adopting federal regulations might avoid about 398,000 tonnes of food waste per year. The date labels on food have also been removed by certain UK grocery companies, encouraging customers to use their discretion.

Experts also support rewarding retailers and eateries for donating leftover food rather than tossing it away. Surprisingly, despite the federal government's protection of such gifts, uncertainty over date labelling has caused at least 20 US states to impose restrictions on giving away food after its expiration date. Countries like France have taken things a step further by requiring many stores to donate their unsold food.

Regardless of government regulations, being careful with our purchases and consumption is the best approach to reduce food waste. Using our senses—eyes, nose, and taste—rather than just date labels to decide whether food is still safe for consumption or has to be composted can frequently be more accurate. Let's move in the direction of decreasing food waste and making wiser food decisions.