Say you’re grabbing a bottle of milk from the fridge, and see its expiration day passed three days ago. It smells fine, but is it safe?
The answer isn’t always clear.
In many parts of the world, expiration dates are a familiar sight on a variety of foods, particularly those that are perishable such as meat, poultry, eggs, and dairy. The dates play a crucial role in influencing consumer behavior and managing store inventory. But the dates are not always the same. Labels generally fall into three categories: safety, quality, and store/manufacturer information. Safety-related dates, such as “use by” and specific “expiration dates” are critical on items like infant formula. These dates can indicate the last day a product is considered safe to consume. On the other hand, “best before” and “best if used by” dates speak to the product’s peak quality rather than safety, suggesting that while the quality might decline, the food might still be safe to eat for a while longer if stored correctly. Lastly, dates such as “sell by” and “packed on” are primarily for retail management, guiding stores on product display duration. Misinterpretations of these dates, however, can lead to significant food waste, with perfectly good food being discarded unnecessarily.
Many Americans mistakenly interpret these dates as a definitive “end of life” signal for food items. A survey conducted by NSF International highlights the extent of this misunderstanding: Around one in four Americans do not discard food past the expiration date, potentially exposing themselves to food-borne pathogens such as Salmonella, Listeria, and E. coli. Conversely, over half of the population discards food solely based on the “best used by” date. In response to the substantial food wastage at retail and consumer levels — estimated at 30% of the food supply — the USDA’s Food Safety and Inspection Service (FSIS) advocates for clear and consistent labeling practices to minimize confusion. FSIS specifically recommends the use of the phrase “Best if Used By” on product labels. This phrase is shown by research to effectively communicate to consumers that products are likely to be in their best condition until the stated date but may still be safe to consume afterward, if they show no signs of spoilage. Such products can still be sold, bought, donated, and eaten past the “Best if Used By” date as long as they do not smell, taste or look bad, which would likely indicate they are going bad. While pathogenic bacteria cause food-borne illnesses, spoilage bacteria do not lead to illness, but rather degrade the food’s quality, making it unappealing. FSIS clarifies that the presence of spoilage bacteria is exacerbated by improper storage and handling, emphasizing the importance of correct food maintenance.
To dig deeper, Sampan interviewed DeAnne B. Dupont of Foodlink. Dupont is the co-founder of Foodlink, a nonprofit working to rescue surplus, edible food so it doesn’t go to waste. Foodlink collaborates with various organizations to distribute these resources to those in need. This strategy not only maximizes the utility of available food, but also tackles the logistical challenges inherent in handling perishable items, which require meticulous temperature control and rapid distribution. By partnering with entities like the Greater Boston Food Bank, Foodlink enhances its food rescue operations, ensuring that perishables reach beneficiaries in optimal condition.
SAMPAN: How do you view the problem of food expiration dates? Are they strict guidelines or strong suggestions? Are people throwing out food based on reactionary expiration dates? Is this resulting in waste?
DUPONT: Apart from certain exceptions like infant formula where expiration dates are crucial for safety, these dates largely serve as guides to peak quality rather than strict safety indicators. The problem is that these dates often lead to significant food waste, as people prematurely discard food that is still safe and edible. This issue is compounded by the lack of federal requirements for date labeling, with some states imposing their own rules, thus creating a patchwork of regulations that contribute to consumer confusion.
Moreover, manufacturers tend to set conservative best-before dates to ensure that consumers experience the product at its best, which inadvertently leads to good food being thrown away well before its time. For instance, canned goods, which can last several years past their labeled date if stored properly, are a prime example of how durable some foods can be despite the printed dates.The variability in labeling terms such as “best by” and “use by,” which lack uniform definitions across the market, adds to the uncertainty and resultant waste. With current legislative efforts seeking to standardize these labels, there is hope for clearer and more effective date labeling that could help reduce unnecessary food waste significantly, aligning consumer understanding more closely with the reality of food safety and quality.
SAMPAN: Are you noticing differences between how closely different cultures abide by these guidelines? Is this affecting the health and welfare of cultures who may more closely follow the guidelines and those who don’t?
DUPONT: The adherence to food expiration guidelines does not significantly vary across cultures for non-produce items. However, there is a cultural divergence in the acceptance of the aesthetic quality of fresh fruits and vegetables. For instance, individuals from certain cultures are more willing to accept produce with bruises and other minor imperfections, while many Americans have traditionally shown a preference for visually flawless produce. This preference is shifting in the U.S. as more people understand that imperfect-looking fruits and vegetables are equally nutritious and consumable. The broader acceptance of such produce in other cultures leads to reduced food waste, as people are more likely to use fruits and vegetables that might otherwise be discarded. This not only conserves resources but also promotes a more sustainable consumption pattern, underlining the importance of cultural perspectives in managing food waste and enhancing overall sustainability.
SAMPAN: Is there a correlation between the economic status of people you help and their ability to access accurately regulated food products? In other words, are those in a lower economic bracket more likely to suffer from poorly regulated food?
DUPONT: The correlation between economic status and access to regulated food products, highlights significant challenges faced by those in lower economic brackets. Individuals with limited economic resources often have fewer choices, particularly when relying on food pantries and similar support systems. These organizations may sometimes refuse to distribute food that is past its coded date, despite the food’s safety and nutritional viability. The use of the term “code date” rather than “expiration date” is crucial among food safety professionals to emphasize that these dates often reflect peak quality rather than spoilage.
It is important to balance the provision of food aid with maintaining the dignity of recipients. It is vital that individuals receiving aid do not feel they are merely receiving leftovers, even if the items are safe and nutritious. To combat this, advocacy for education about the safety and edibility of foods past their code date and emphasizes offering choices to recipients. This approach not only helps reduce food waste but also empowers those in need by expanding their food options and respecting their preferences, ultimately ensuring a more dignified and effective food aid system.
SAMPAN: A June 2023 story reported that Ottawa will investigate the elimination of “Best before” dates as a way to lower food waste. How do you feel about this? Would it work here as a way to effectively and concretely deal with food waste?
DUPONT: I have expressed strong support for initiatives aimed at standardizing food labeling, particularly through the simplification and clear definition of date labels to reduce food waste; along with my belief in the potential for legislative changes that would introduce two specific types of date labels on food products, aimed at providing consumers with clear and actionable information regarding food safety and quality. Although the specifics of these proposed labels were not detailed, I believe such clarity would significantly aid consumers in making informed decisions about the usability of food, potentially reducing the volume of edible food that is discarded.
Additionally, I advocate for a shift in terminology from “food waste” to “wasted food.” The term “food waste” might imply that the food is inherently waste, while “wasted food” more accurately reflects that the food is still valuable but is being discarded unnecessarily. This subtle but important linguistic shift underlines advocacy for changing consumer perceptions and behaviors around the expiration dates marked on food products. By supporting legislative changes and educational efforts, I aim to promote a more sustainable approach to food consumption and waste management, suggesting that similar measures could be effective if implemented in other regions.
The issue of food waste related to expiration dates is multifaceted, involving consumer education, regulatory practices, and organizational efforts like those led by Foodlink. By improving understanding of what expiration dates mean and standardizing date labels, significant progress can be made in reducing food waste, ensuring food safety, and promoting sustainable consumption practices.
