‘BEST BY’ BANNED ON FOOD DATES
California has become the first state to ban the use of “sell-by” and “best-before” dates on food labels to combat food waste and consumer confusion. Signed into law by Governor Gavin Newsom, Assembly Bill 660 mandates standardized language for food date labels, aiming to reduce the several million tons of edible food Californians discard annually.
The current food labeling landscape in the United States is a confusing patchwork of phrases like “enjoy by” or “best before,” with no federal requirements outside of baby formula. This lack of uniformity leads consumers to misinterpret these labels, often discarding perfectly good food out of fear of spoilage or safety concerns.
Sell-by dates, in particular, are a major culprit in this confusion. Designed for retailers to manage stock rotation, these dates are frequently mistaken by consumers as indicators of food safety, leading to unnecessary disposal of edible items.
Erica Parker of Californians Against Waste, a co-sponsor of the bill, says that the inconsistent language on food labels contributes significantly to this problem, leaving consumers needing clarification on the safety and edibility of their food.
“The inconsistent use of phrases like “Sell By,” “Expires On,” “Freshest Before,” and others makes for an impossible-to-navigate system for consumers who don’t want to throw away good food or make their families sick.”
AB 660 seeks to eliminate this ambiguity by establishing clear and consistent language for food date labels on products manufactured starting July 1, 2026. The legislation mandates the use of two standardized terms:
“Best if Used By”: This phrase will signify the date for peak quality. After this date, the food may not be at its freshest, but it’s still safe to eat.
“Use By”: This term will denote the date beyond which the food should no longer be consumed due to safety concerns.
The legislation explicitly prohibits using “sell by” on consumer-facing labels. To accommodate size constraints, the bill allows the use of “BB” for “Best if Used By” and “UB” for “Use By.”
Certain products are exempt from these new regulations, including infant formula, eggs, beer and other malt beverages.
Additionally, the bill permits the labeling of wine, distilled spirits and similar products with their production, bottling, or packaging date.
Food & Wine reports that the United States wastes a staggering 78 million tons of food annually, with California accounting for nearly 12 million tons in 2022 alone, according to ReFED, a non-profit organization dedicated to fighting food waste.
This wasted food, much of which is still edible, ends up in landfills, where it decomposes and releases methane, a potent greenhouse gas contributing significantly to global warming. ReFED’s analysis reveals that surplus food in 2021 was responsible for greenhouse gas emissions equivalent to 6% of the total U.S. emissions.
Beyond the environmental impact, food waste also represents a substantial financial loss. Consumer confusion over date labels leads to $15 billion worth of food being thrown away yearly in the U.S.
ReFED estimates that AB 660 could save 70,000 tons of food from being wasted annually in California alone, resulting in $300 million in consumer savings.
According to the bill’s press release, the average American wastes $1,300 on uneaten food.
Beyond its core objective of standardizing date labels, AB 660 includes several provisions:
Milk and Milk Products: The bill amends existing laws regulating milk and milk product labeling to require the display of a “quality assurance date” instead of the date for removal from retail shelves.
Voluntary to Mandatory: AB 660 transitions the state from promoting voluntary adoption of standardized date labels to mandating their use.
Prepared Food Items: Grocery stores can label prepared food items with a “packed on” date alongside the mandatory quality or safety date.
Enforcement and Penalties: Violations of these new labeling requirements constitute a misdemeanor offense.
Here are a few common sense tips for food safety:
Some foods are best kept out of the refrigerator and vary from item to item. Keep your refrigerator at 40°F or below and your freezer at 0°F.
Dairy
Milk: Sour smell, chunky texture, or off-taste means it’s gone bad.
Yogurt: Mold or an overly sour taste indicates spoilage.
Cheese: Mold on hard cheeses can often be trimmed off (at least one inch off the moldy area). However, discard it if it smells like ammonia or has a slimy texture.
Beverages
Juice: Look for mold, an unusual smell, or color changes.
Extend: Store unopened juice in a cool, dark place.
Soda: Flat soda is generally safe but may have lost its flavor.
Fruits
General: Bruising, soft spots, mold, or an unpleasant smell are signs of spoilage.
Extend: Store fruits properly (some in the fridge, some at room temperature).
Perishables (Meat, Poultry, Fish)
General: Slimy texture, foul smell, or a color change (especially green or gray) are signs of spoilage.
Extend: Freeze meat, poultry and fish for longer storage. Always thaw in the refrigerator.
Pantry Items
Canned goods: Bulging cans, rust, dents, or leaks indicate a risk of botulism and should be discarded.
Extend: Store canned goods in a cool, dry place.
Dried goods (pasta, rice): Check for insects, mold, or an off smell.
Extend: Store in airtight containers to prevent pests.
Remember to use your senses. If a food item looks, smells, or tastes off, it’s best to discard it, even if the expiration date hasn’t yet passed. Food poisoning is not worth the risk.
For any inquiries or further information, please contact Jose Cervantes at JoseC.Press@pm.me
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