Confusing Expiration Dates Lead 80% of Israelis to Waste Edible Food
A significant majority of Israeli consumers discard food products such as milk, cheese, and yogurt solely because the printed expiration date has passed, despite the food often remaining safe to eat. This confusion arises from the lack of clear regulations distinguishing between quality indicators and safety warnings on packaging labels, resulting in widespread food waste in households.
Global studies, including research from the London-Johns Hopkins School of Public Health, reveal that most consumers throw away food prematurely based on these dates. Food safety expert Donald Schaffner from Rutgers University explains that expiration dates primarily guarantee quality up to that point, not safety. Food scientist Rachel Zemser adds that manufacturers set these dates based on when they believe the product will taste best, not when it becomes hazardous.
While dry goods like legumes, canned foods, and well-packaged items can remain safe long after the date due to low moisture levels, greater caution is advised for perishable animal products such as meat, poultry, and fish. Zemser notes that consumers can rely on their senses of smell and taste for dry products like crackers and cookies, which may be stale but not harmful. However, bacteria in meat and fish thrive in moist environments, so risks should not be taken with these items.
To help consumers better manage food freshness and safety, digital tools like the international "FoodKeeper" app offer clear guidance on how long various foods remain safe to consume. Meanwhile, California is leading legislative efforts to standardize food labeling to reduce confusion and waste.
Summary: Most Israelis discard edible food after expiration dates due to unclear labeling, causing significant waste; experts urge using judgment and sensory checks, especially for dry goods, while cautioning with perishable animal products. Digital tools and legislative changes aim to improve consumer understanding and reduce waste.
