The Truth about Expiration Dates

When shopping for groceries, you've probably noticed several different types of dates on food packaging - "best by," "use by," and "sell by" - but do you really know what they mean and how they relate to food safety and quality? Date labels first started appearing in the decades following World War II, as American consumers increasingly moved away from shopping at small grocery stores and farms and toward supermarkets, with their rows of packaged and curated options. Because there is no standardized system for food dating in the United States, sometimes the dates on packaged foods can be confusing.

According to the United States Department of Agriculture (USDA), a "best by" or "best before" date indicates when the manufacturer thinks the product will be of best flavor or quality. It is not about safety, but rather about flavor and texture. Canned goods often carry this type of expiration date: after this date, the food may still be safe to eat but might not taste quite as fresh. Andrea Collins, senior specialist at the Natural Resources Defense Council, said, "Stale cereal is still safe to eat, so people are prematurely tossing food that could be really nourishing us instead. Most of [the "best by" dates] are manufacturers' best guess at quality."

The "use by" date is more critical, as it relates to safety. It indicates the last date recommended for the product to be consumed at peak quality. Some dairy products and meat often display "use by" dates; after this date, consuming the product could pose a health risk. Because food producers anticipate that consumers likely won't store the product perfectly, the "use by" dates will often be a conservative estimate. Dr. Sandra Eskin, a food safety expert at the USDA's Food Safety and Inspection Service (FSIS), said, "The 'use by' date is the most important one to pay attention to, especially for perishable items. After this date, the likelihood of spoilage or bacterial growth increases."

A "sell by" date is intended for retailers, indicating when the product should be taken off store shelves. However, the product can still be good for days or weeks afterward, depending on what it is. One common example is milk: it often has a "sell by" date but it is usually safe to consume for about one week beyond this date if it has been refrigerated properly. Dana Gunders, President of the anti-food waste nonprofit ReFED, explains, "The 'sell by' date often creates confusion. It's meant for stocking purposes, not an indicator of safety or quality for the consumer." According to the Institute of Food Technologists (IFT), "one-third of a product's shelf-life remains after the sell-by date for the consumer to use at home."

Misunderstanding food labels contributes to an enormous amount of food waste. In fact, the USDA estimates that around 30% of food is wasted every year in the U.S., and confusion over date labels plays a significant role. In her book Waste-Free Kitchen Handbook, Gunders mentions, "Many consumers throw out perfectly good food just because they misinterpret the date labels. These dates are primarily about quality, not safety." Dr. Zach Conrad, assistant professor of food systems at William and Mary, estimated that Americans throw away roughly $1,300 each year in wasted food.

While products like dairy, meat, and seafood require closer attention to expiration dates due to potential bacterial growth, many dry goods, canned items, and frozen foods can last much longer than their printed dates suggest. The USDA's Food Safety and Inspection Service (FSIS) recommends that regardless of the date, consumers should evaluate the quality of the food before deciding to eat it or throw it away. By being mindful of the distinctions between the different types of dates, you can stretch your groceries further and avoid tossing out food prematurely.