Why states want to change 'Sell By' labels on food

Changes are on the horizon for the ubiquitous sell-by dates found on grocery items in at least one state. PBS News multiplatform reporter Tim McPhillips interviewed two experts to discuss the implications of these impending changes and how consumers can optimize their food and finances. Geoff Bennett introduced the story by noting that Tim McPhillips consulted two specialists to explore the food labels and strategies for reducing waste and saving money.

Tim McPhillips posed the central question: are sell-by dates on groceries past their usefulness? California made history as the first state to ban publicly displayed sell-by dates at the beginning of July, with other states following suit. The reason behind this change is that the dating system is often unclear, with labels such as "sell by," "enjoy by," "freeze by," "best by," "used by," and "best if used by" leading to confusion.

Sara Burnett, Executive Director of ReFED, explained that these labels are actually designed for retailers and do not indicate consumer safety. California's new law aims to simplify date labels by reducing the 50+ existing labels to two clear terms: "best if used by" for quality and "use by" for safety. If a product is past the "use by" date, it should be discarded or composted.

New York state is considering a similar law, and several other states, including Massachusetts, Maryland, and New Jersey, have proposed similar policies. According to Sara Burnett, date label confusion contributes to about 3.5 million tons of food waste annually, valued at $19 billion. This wastage not only impacts the economy but also results in wasted good food and increased landfill trash.

The USDA reports that 31% of all food from farm to plate is wasted, equating to discarding a third of groceries purchased. Simplifying food labels could alleviate this issue, as the majority of food waste in the United States occurs in households, amounting to around $750 worth of products per person each year. To maximize food and financial savings, Carla Schwan, a University of Georgia expert, emphasized the importance of proper food handling and storage.

Maintaining a refrigerator at a temperature below 40°F and freezing foods at 0°F are crucial. If food exhibits signs of spoilage, such as mold, swelling, or leakage, it should be discarded, as humans are not adept at detecting pathogens or microorganisms that could cause illness.