The Lie about Expired Food
The following is taken from a Vox news report:
“Maybe you know the routine. Every so often, I go through my refrigerator, check labels on the items, and throw out anything that’s a month, or a week, or maybe a few days past the date on the label. I might stop to sniff, but for my whole adult life, I’ve figured that the problem was obvious — my jam or almond milk or package of shredded Italian cheese blend had “expired” — and the fix was simple: Into the garbage it goes.
This habit is so ingrained that when I think about eating food that’s gone past its date, I get a little queasy. I’ve only had food poisoning once or twice in my life, always from restaurants, but the idea is still there in my head: past the date, food will make me sick. You’ll probably never catch me dumpster-diving.
I know, on some intellectual level, that throwing away food is probably wrong. The statistics are damning. Forty percent of food produced in America heads to the landfill or is otherwise wasted. That adds up. Every year, the average American family throws out somewhere between $1,365 and $2,275, according to a landmark 2013 study co-authored by the Harvard Food Law and Policy Clinic and the Natural Resources Defense Council. It’s a huge economic loss for food growers and retailers, who often have to ditch weirdly shaped produce or overstocked food that didn’t sell.
Environmentally it’s bad, too. The study found that 25 percent of fresh water in the US goes toward producing food that goes uneaten, and 21 percent of input to our landfills is food, which represents a per-capita increase of 50 percent since 1974. Right now, landfills are piled high with wasted food, most of which was perfectly fine to eat — and some of which still is.
On top of this, I know that in the same country that throws away so much food, about 42 million people could be living with food insecurity and hunger. Yet state-level regulations often make it difficult to donate past-date food to food banks and other services.”
Later on in the Article:
“Everything you assume about date labels is probably wrong
There are two vital facts to know about date labels on foods in the US: They’re not standardized, and they have almost nothing to do with food safety.
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. At first, manufacturers printed a date code on cans and packages for the benefit of the grocer, so they’d have a guideline for when to rotate their stock. The label was not designed for consumers. But since shoppers wanted to buy the freshest food on the shelf, savvy folks started publishing booklets that gave a guide for deciphering the codes.
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Eventually, producers — seeing that shoppers actually wanted to know what those secret dates were — started including more clearly readable dates on the packages, with month, day, and year. They saw it as a marketing boon; it was a way to attract consumers and signify that your food was fresh and flavorful. Consumers loved it, and the so-called “open date” labels became common. But there was little consistency about them.
And while the federal government made some attempts beginning in the 1970s to enact legislation that would standardize what those labels mean across the country, they failed. (The exception is infant formula, for which there are strict federal guidelines.) Instead, the burden fell on state (and sometimes local) legislatures, which passed laws that varied wildly, often relying on voluntary industry standards. One state might never require labels; another may mandate that the freshness label on milk have a date of 21 days after bottling; a third may set the same date at 14 days. (In my home state of New York, there are laws about labels, but the standards don’t mention dates at all — though certainly many manufacturers still put date labels on their products, and various municipalities at times set their own guidelines.) State-to-state discrepancies can be costly for manufacturers, who had to come up with ways to produce multiple labels for multiple regions. But it’s also baffling to consumers.
The labels are inconsistent, too. What the label actually indicates varies from producer to producer. So you might have a “best by” label on one product, a “sell by” label on another, and a “best if used before” label on a third. Those have different meanings, but the average consumer may not immediately realize that, or even notice there’s a difference.”
The bottom line is that trusting your senses (especially smell) is the best way to determine if food is still safe to eat. For the complete article check it out at: https://www.vox.com/22559293/food-waste-expiration-label-best-before