"The date labeling system in the U.S. is not a system at all. It is a mess," says Dana Gunder, food and agriculture staff scientist for the Natural Resources Defense Council and the co-author of a new report about food expiration dates[1] .


The NRDC and Harvard Food Law and Policy Clinic's report, titled "The Dating Game: How Confusing Food Date Labels Lead to Food Waste in America[2] " [pdf], details consumer confusion surrounding "best by," "use by" and "best before" dates that adorn so many food products in the U.S. The confusion over when to eat or toss food leads to both unnecessary food waste and unsafe food consumption practices, the report argues.


According to a survey by the Food Marketing Institute, confusion over dates leads 9 out of 10 Americans to throw away food needlessly.


The report takes a firm stance:


The lack of binding federal standards, and the resultant state and local regulatory variability in date labeling rules, has led to a proliferation of diverse and inconsistent date labeling practices in the food industry. Open dates can come in a dizzying variety of forms, none of which are strictly defined or regulated at the federal level. This haphazard system is not serving its purpose well.

Gunder believes that the current dating system is a key, low-hanging fruit in reducing food waste, since people are throwing away food based on dates printed on the package. However, terms like "sell by" don't actually indicate that there is anything wrong with the product; it is purely for use in retail stock rotation and not an indicator of freshness.


In addition to food waste, confusion about food's expiration date also leads to safety issues, the report says.


Ted Labuza, professor of Food Science and Engineering at the University of Minnesota, echoes the sentiment of the study. On a call with reporters, Labuza estimated that approximately 80 percent of dates printed on food packaging are approximate rather than exact dates as to when food should no longer be consumed. He said that over-reliance on these dates can prompt further food safety concerns. People should focus more on how they store food and less on how soon it should be used, he argued. It isn't true that past-date food is always unsafe to consume and, likewise, pre-date food isn't always safe to consume.


The NRDC offers several recommendations to remedy the current system, such as establishing labels that indicate both quality- and safety-based dates. The authors suggest that current "sell by" dates should be made invisible to customers and labels should instead offer more information about handling food safely.


Read the full report here[3] .



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  • Hard Liquor


    No need to hurry and finish that magnum bottle of rum, hard liquor will keep in a cool dark place for longer than necessary. Your liquor cabinet could itself be an inheritable item, passed down from generation to generation. The liquor may lose its aroma slightly, but not enough for it to be noticeable.




  • Rice


    Even if it develops a frighteningly thick layer of dust on the bag or box, the rice inside is just as good as the day you bought it. This is true for white, wild, arborio, jasmine and basmati rice. You healthy eaters out there who prefer brown rice don't have the same good fortune; its higher oil content makes it turn faster. Just be sure to store in an airtight container to keep out any bugs.




  • Sugar


    The challenge with sugar is not keeping it fresh, but keeping it from turning rock hard. Sugar never spoils because it doesn't support bacterial growth. Just make sure to store it in an airtight container to keep the bugs and moisture out.




  • Cornstarch


    To keep cornstarch indefinitely, keep it dry, tightly sealed and in a cool place. And since you probably don't go through a tub of cornstarch that quickly, it's good to know that you don't need to refresh your stash -- ever.




  • Honey


    Honey keeps indefinitely. It may change color and texture (becoming crystalized) but it will stay safe, and delicious, to eat. If your honey does become crystallized, just place the open jar in warm water and stir until the crystals dissolve.




  • Distilled White Vinegar


    You can buy the bulk size of white vinegar without having to worry about it going to waste. It never will since it keeps fresh forever. So stock up, that way you always have something to turn to when in need for dressings, marinades or even household cleaning.




  • Pure Vanilla Extract


    Pure vanilla extract, since it's made from alcohol, will stay fresh and flavorful for as long as you have it in stock. Imitation vanilla does not have the same life span. With this in mind, you might want to opt for the slightly more expensive vanilla without an expiration date.




  • Salt


    Table salt, kosher salt or sea salt, will stay as fresh as the day you bought it and remain so throughout the years. Salt will never fail to enhance your meals.




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