Instead of tossing it, you might be throwing away safe, edible food—and money.
Americans throw away an estimated 30 percent of their food—much of which is still perfectly good. This wastes food and money and is bad for the environment. One reason for this waste is confusion over the meaning of food package dates. The fact is, most food is perfectly safe to eat beyond those dates. With the exception of infant formula, there are no federal regulations requiring food manufacturers to place expiration dates on their products. Instead, those dates are the manufacturer’s best guess for when a product will no longer be at its peak quality—not when it becomes unsafe to eat. Here’s what the most common dates actually mean:
1 “Best if Used By” or “Best Before”: Indicates when the product will be at its best quality.
2 “Sell By”: Tells the-store how long to keep the product on the shelf for best quality.
3 “Use By”: The last date recommended for use while the product is at peak quality. This only refers to safety in the case of infant formula.
4 “Freeze By”: Suggests when to freeze the item to maintain quality.
5 “Expires On”: Although rarely used, a true “Expires On” date is a safety-based deadline and should be taken seriously.
These dates are often conservative. Manufacturers err on the side of caution to avoid complaints about quality. That means many foods are still perfectly fine—and enjoyable—long after the date has passed.
When to Let Go: If the dates on food packages don’t tell you when it’s unsafe to eat something, how can you tell? It comes down to using your senses. Before tossing food, check for these telltale signs of spoilage:
Off smell: a sour, rancid, or otherwise unusual odor
Mold: visible fuzz or discoloration on surfaces.
Unexpected texture: sliminess, separation, or other changes in consistency
Unpleasant taste: if something tastes “off,” don’t eat it
Bulging cans indicate bacterial contamination, dispose of immediately.
Contrary to common belief, a change of color—particularly in meat or poultry, isn’t a reliable indicator of spoilage. The true test is smell, texture, and taste. It’s okay to remove moldy portions from hard cheeses and hard fruits and vegetables but not from other foods, as the microscopic roots and potentially harmful compounds very likely extend beyond the visibly moldy areas.
Smart Storage and Food Use. The best way to reduce food waste—and avoid tossing perfectly good food—is to develop a few simple habits.
Practice FIFO (First In, First Out): Always place newer items behind older ones in your pantry and fridge so the older ones are used first.
Check store shelves strategically: When grocery shopping, reach behind the front items—many stores stock newer products in the back.
Label leftovers: Write the data on containers (masking tape works well) to help you track how long something’s been in the fridge.
Cook before it goes bad: If food is approaching its “use by” date, cook it now and store it in the fridge or freezer.
Freeze wisely: Freeze in portions, and label everything with the contents and date.
Store food properly: Keep dry goods in airtight containers and refrigerate or freeze other foods as appropriate.
Plan meals: A simple meal plan pre-vents overbuying and ensures perishable items are used before they spoil.
Use the USDA’s FoodKeeper app: This free tool offers science-backed guidance on how long to store different foods to maximize safety and quality.
Be creative: If you find yourself with a lot of unused fresh vegetables that are nearing the end of their useful life, make a soup or stew.
Don’t let arbitrary dates dictate your kitchen decisions. While food product dating can be a helpful guide, it’s no substitute for your own eyes, nose, and common sense. Most importantly, proper food storage and handling will do far more to protect your health—and your budget—than relying on printed dates alone.
SUMMARY
UNDERSTAND PRODUCT DATES. Most sell-by and use-by dates are about quality, not safety.
KNOW THE SIGNS. If food smells off, looks moldy, or has a strange texture or taste—that’s when it’s time to toss it.
STORE SMART. Keep your fridge at 40°F or below, freeze items before they spoil, and label leftovers with the date.
SHOP AND STOCK WISELY. Use the “first in, first out” rule at home, and check the back of grocery shelves for fresher items.
WASTE LESS, SAVE MORE. Use tools like the USDA FoodKeeper app and weekly meal planning to stretch your food—and your budget.
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