We’ve all done it—looked at the date printed on a carton of milk or package of chicken and immediately tossed it in the trash, thinking it’s no longer safe to eat. But those little expiration dates might not carry the weight we think they do. In fact, the United States Department of Agriculture (USDA) has made it clear that these dates are often misunderstood.
Rather than marking the point when food becomes unsafe, most expiration dates are actually more about when food is at its best quality. So, before you throw away that yogurt that’s a day past its “Best if Used By” date, it might be worth taking a closer look and relying on your senses instead of the label. Expiration labels come in different forms, and understanding them can make a big difference. For instance, “Best if Used By” tells you the date when the product will taste its best, but the food may still be safe afterward. “Use By” suggests the last day the product is expected to be at peak quality—not necessarily when it spoils. “Sell By” is mostly for retailers, letting them know how long to display the product, and it doesn’t have anything to do with food safety. Despite their meanings, these labels often confuse consumers, leading to tons of good food being discarded.
In fact, approximately 30% of all food produced in the U.S. ends up wasted every year, with a large portion of that tied to misinterpreting these dates. Not only does this hurt your wallet, but it also negatively impacts the environment through increased landfill waste and unnecessary resource consumption. Knowing how long certain foods can actually last can help you make smarter decisions. Eggs, for example, are typically safe to eat up to three to five weeks after purchase. If you’re unsure, try the water test—if the egg sinks, it’s still fresh; if it floats, it’s time to throw it out. Chicken and other meats usually remain safe for a day or two after the “Sell By” date when refrigerated, but freezing them can dramatically extend their shelf life. Milk often stays good for up to a week after the printed date as long as it smells and looks normal.
Pantry staples like rice and pasta are even more forgiving—they can last for years if kept in a cool, dry place. Some studies suggest white rice can remain edible for four to five years or more. Canned goods also boast impressive longevity, and as long as the can isn’t dented, rusted, or swollen, what’s inside is usually still safe. Frozen foods are perhaps the most durable. If kept at 0°F or lower, they can technically last indefinitely.
Although the taste or texture may change over time, the food remains safe to eat. Still, while expiration dates aren’t always definitive, there are clear signs that food has gone bad and should be avoided. Mold growth, foul or sour odors, strange textures, or odd flavors are all red flags. In these cases, trust your senses—they’re usually more accurate than a printed label when it comes to determining safety. To help reduce waste, proper storage is essential. Your fridge should stay at or below 40°F and your freezer at 0°F. Using airtight containers can also prevent food from spoiling prematurely by keeping out moisture and bacteria. Ultimately, it’s time to shift how we view expiration dates. Rather than treating them as hard deadlines, think of them as guidelines. With a better understanding of food labeling and a willingness to use your own judgment, you can cut down on food waste significantly. Next time you’re about to toss that salad dressing or box of cereal just because it’s a couple of days past the printed date, remember that it might still be perfectly fine—and making that small decision not only saves money but also helps reduce your environmental impact in a meaningful way.
