Understanding Food Labels: Reduce Waste and Make Smarter Choices
Most of us have looked at a package of food and wondered: Does “Best By” mean it’s unsafe to eat after that date, or just not as fresh? Confusion over date labels is one of the leading causes of food waste in the United States. The good news is that with a better understanding of what these dates really mean, and with a few simple habits, we can cut down on the amount of food we throw away.
Understanding the Labels
Food packages often display phrases like “Sell By,” “Use By,” or “Best If Used By.” According to the FDA, there is no standardized language for date labeling in the U.S. The most widely recommended phrase is “Best if Used By,” which signals when a product is at its peak flavor and quality. Importantly, it does not mean the food becomes unsafe once that date has passed. Unfortunately, many people misunderstand these labels and discard perfectly good food prematurely.
Here’s what the different terms actually mean:
- “Best if Used By/Before” indicates when a product will be of best flavor or quality. It is not a purchase or safety date. See below for ways to tell if your food is too spoiled to consume.
- “Sell-By” tells the store how long to display the product for sale for inventory management. It is not a safety date. If you have items in your fridge that are past the “sell-by” date, this does not mean you have to throw them out!
- “Use-By” is the last date recommended for the use of the product while at peak quality. It is not a safety date except when used on infant formula. Being past the use-by date does not automatically indicate the food should be tossed. Check for spoilage first!
- “Freeze-By” indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date. Types of food vary in how long they can last after thawing before they spoil. Use your favorite search engine to help determine when you need eat something once it is defrosted. Information from agencies like the FDA and USDA usually have the most up-to-date information.
Why It Matters
The consequences of this confusion add up quickly. Every year, Americans throw away nearly 80 billion pounds of food. Beyond the wasted money, that food represents lost resources—water, energy, and labor—that went into producing it. To tackle this problem, the FDA, USDA, and EPA launched a national strategy aiming to reduce food waste by 50% by the year 2030. Part of this effort involves helping consumers understand date labeling and make smarter choices at home.
Making the Most of Your Food
If you notice food nearing its date, don’t be too quick to toss it. There are plenty of ways to give it new life or extend its usability.
Freezing is one of the easiest strategies. By freezing bread, meat, or produce before it spoils, you lock in quality and buy yourself extra time. For fruits and vegetables that are starting to look tired, cooking is another great option. Soups, sauces, smoothies, and baked goods are perfect ways to use produce that might not look picture-perfect but is still delicious and nutritious.
Sometimes food really does spoil, and in those cases, composting is a much better alternative than the trash bin. Compost turns waste into nutrient-rich soil, giving food scraps a second purpose while keeping them out of landfills. For guidance on how long certain foods last and the best ways to store them, the FoodKeeper app, developed by the USDA and Cornell University, is a reliable resource that can help you make informed decisions.
It’s also important to remember that, with the exception of infant formula, most foods remain safe to eat after the printed date if they have been stored and handled properly. Food that has spoiled will usually show clear signs such as an unpleasant odor, flavor, or texture. These changes happen because of spoilage bacteria, yeasts, or molds that grow naturally over time. Unlike viruses, which cannot grow in food, these microorganisms cause quality to decline but are distinct from pathogenic bacteria, which are the ones that cause foodborne illness. Conditions like moisture, warmth, and time all speed up spoilage, which is why proper storage is so important. And while some changes, like color shifts in meat or poultry, can be misleading, they are not reliable indicators of whether food is spoiled.
Finally, don’t underestimate the power of sharing what you learn. The FDA offers a Food Loss and Waste Social Media Toolkit to make it easy to spread awareness. By talking about food waste with friends, family, or on social platforms, you encourage others to rethink their own habits.
A Shared Responsibility
Reducing food waste is about more than saving money or cleaning out your fridge less often. It’s part of a bigger picture: protecting our environment, using resources responsibly, and making sure the food we grow has the chance to nourish people rather than end up in the trash. Agencies like the FDA, USDA, and EPA are working to help us make these changes, but real progress depends on the choices we make in our kitchens every day.
Final Thought
The next time you’re standing in front of your fridge, don’t let a date label decide for you. Take a closer look, consider freezing or repurposing, and only compost when something truly can’t be saved. When you get groceries each week, spend a few more minutes putting them away so that the items that will spoil faster are more visible and accessible. By approaching food with a little more care and creativity, you’re not just preventing waste—you’re contributing to a healthier, more sustainable future for everyone.
Resources