The Truth About Expiration Dates: Are You Wasting Perfectly Good Food?

We’ve all had those moments—you know the ones. You stand in front of the fridge, holding that carton of milk or package of chicken, staring at the expiration date and wondering, “Wait, can I still use this?” Most of us have been taught to just toss anything that dares to exist past its printed date, thinking we’re dodging food poisoning by a hair. But—here’s the scoop—I’m here to tell you there’s a better way.

Good News: Expiration Dates Don’t Always Indicate Safety

Here’s some welcome news (the kind I’d love to share over a cup of coffee): most of those expiration dates have pretty much nothing to do with food safety. For the longest time, I was tossing good food and wasting money, not realizing I’d fallen into the expiration date trap (yep, definitely learned the hard way). When you take a little time to understand what these labels mean, you can:

• Waste less food (and feel good about it!)
• Save a little extra money
• Enjoy meals with confidence instead of second-guessing yourself every time you open the fridge

Let’s break it all down: What are these dates actually telling us? How long does food really last? And how on earth can you truly tell if something’s past its prime?

Why Are Expiration Dates So Confusing?

First thing’s first: Expiration dates just aren’t regulated the same way across the food industry. Different brands use their own lingo, and it’s no wonder it’s so confusing for everybody.

These are the three most common date labels you’ll find in stores, whether you’re grabbing milk, cereal, or a pack of chicken breasts:

Best if Used By

• This isn’t about safety—it’s just a quality date, plain and simple.
• Your food probably won’t taste quite as fresh after this, but it’s still completely fine to eat (I promise—done it with yogurt, crackers, you name it).
• You’ll spot this on snacks, dairy, and lots of packaged goodies.

Use By

• Just signals peak quality, according to whoever made it.
• This really doesn’t apply to those super-perishable things like dairy, eggs, or raw meat.
• Even if you eat it a little after the date, you probably won’t get sick (maybe the texture or taste drops a notch, though).

Sell By

• This isn’t for us at all—it’s guidance for stores, telling them how long the product should be out for sale.
• If you store it right, you can usually eat things well after this date (breakfast sausage two days past “sell by?” Been there, eaten that, lived to tell the tale.).
• You’ll find this on meat, milk, and bakery items a lot.

Bottom Line:

Most food doesn’t suddenly turn bad the minute that date goes by. But since no one ever really explained these labels, most of us play it overly safe—which means way too much food ends up in the trash (and yep—that includes more than one unopened block of cheddar, ask me how I know).

How Much Food Are We Wasting Because of Expiration Dates?

Food waste is a massive problem here in the U.S. Can you believe 30–40% of our food ends up thrown out? That’s a jaw-dropping 133 billion pounds of food in the landfill every year (USDA says so—no exaggeration!).

Why Does This Happen?

Most of this waste is because we’re confused—thanks expiration labels. We end up tossing perfectly good food.

It’s not just about food, either—it’s hard on the wallet, and it’s pretty awful for the planet (rotting food creates methane gas, and that’s not helping anyone’s garden).

The Consequences of Food Waste:

• Wasting Water & Energy – It takes a lot of resources to grow, ship, and store every apple or loaf. All that’s wasted too when food gets dumped.
• Grocery Bills Go Up – Throwing food out means buying more food, and for most of us, grocery dollars are precious.
• Climate Woes – When food rots in landfills, it releases methane—a greenhouse gas that doesn’t play nice with our climate.

So, what can we do? Start learning how to read those labels and store food the right way.

How Long Do Common Foods Actually Last?

Think your food becomes toxic the second that date flips? Think again, my friend. Here’s how long all sorts of things really last, and I promise—I’ve tested most of these myself throughout the years:

Eggs

• Good for: Usually 3 to 5 weeks after you buy them. Not kidding.
• How to check: Fill a bowl with water, drop an egg in. If it sinks, it’s fresh. If it stands up, it’s older but usually safe. If it floats, time to say goodbye. (And no, I don’t recommend the sniff test for eggs—just do the float.)

Chicken & Meat

• Safe for: 1–2 days after the “sell by” date (in the fridge, of course!).
• My go-to: If you bought more than you can cook right away, just toss it in the freezer—it’ll keep as long as you need (though for the best taste, use within a few months).

Milk

• Lasts: Up to a week past the “best by” date—if it tastes and smells normal.
• When to let go: If it starts to smell sour or is getting chunky, the decision makes itself.

Rice & Pasta

• Lasts: Literally years if it’s tucked away in a tight container and a cool cupboard.
• If your nose says something’s funky, or you see any weird bugs or color, skip it.

Canned Foods

• Good for: Years past the printed date—you read that right—as long as the can isn’t dented, rusty, or puffed up.
• If it smells strange, looks wrong, or the seal’s popped, don’t risk it.

Frozen Foods

• Technically safe forever at a steady 0°F, but the taste and texture might suffer over time. (We’re talking flavor here, not safety.)
• Look out for freezer burn—those telltale dry, grey spots. Your food’s still safe, but it probably won’t win any blue ribbons.

How to Tell if Food Has Gone Bad (Without Expiration Dates!)

Because those dates are only a suggestion (I promise), your own senses are the real experts when it comes to food safety—think of yourself as the wise grandma of food safety.

• Mold? See it? Time to toss.
• Bad smell? Sour, rancid, or anything off—the choice is clear.
• Texture feels weird? Slimy meats, sad veggies, or chunky milk all signal it’s time to say goodbye.
• Tastes strange? Stop right there—don’t eat it!

Food Storage Tips to Keep Food Fresh Longer

Want to make your food last and cut down on waste? The secret isn’t magic—it’s just smart storage. Here’s how I keep our pantry and fridge humming along:

Refrigeration & Freezing

• Make sure your fridge stays at or below 40°F. Warmer than that, and bacteria start to party.
• Your freezer should be at 0°F to keep food safe for the long haul.

Keep Dry Goods Fresh

• Flour, rice, cereal, and pasta do best in really tight containers—keeps the humidity and bugs out. (I swear by my glass canisters, even if I can never find matching lids!)

Organize Your Fridge

• Top shelves: Ready-to-eat foods, drinks, and leftovers go up here.
• Middle shelves: This is where I stash dairy and eggs.
• Bottom shelf: Always keep raw meat down here—less risk of anything dripping where it shouldn’t (raw chicken juice on my strawberries? Never again!).

Trust Your Senses, Not Just the Date Label: Final Thoughts

Next time you see an expiration date and feel your anxiety spike, take a breath! Don’t panic. Instead, remember this cozy bit of wisdom:

• Most dates are just about food quality, not safety.
• Food will last longer than you think—especially if you store it well.
• Your senses are trustworthy! Sniff, look, maybe take a tiny taste if you’re brave—you’ll know.

If you get in the habit of reading those labels for what they are, storing your groceries well, and trusting your own food instincts, you’ll waste less, spend less, and enjoy food that’s fresher and tastier.  So, before you toss that carton of milk or unopened yogurt, give it a good once-over—you might just find it’s still perfectly fine!