ReFED's Date Labeling Working Group developed this tool to promote the accelerated adoption of the Grocery Manufacturers Association and Food Marketing Institute's voluntary date labeling standards. Created in consultation with over 40 food safety experts, the tool is designed to help manufacturers determine which label to use for different products.
Measuring the impact of standardized date labels on consumer food waste and resulting greenhouse gas emissions reduction
This methodology was developed to quantify the consumer food waste and greenhouse gas (GHG) emissions reductions associated with the transition to standardized date labels, and aims to support food businesses in developing a business case for action, identifying risks and prioritizing solutions, and reporting total food waste and GHG emissions reduction internally and externally.
Please download the Standardized Date Labeling Impact Methodology below. Contact us at [email protected] with any questions or feedback.
Standardizing food label dates, including eliminating visible “sell by” dates, to reduce consumer confusion
Current date labeling practices on food packaging cause confusion with “sell-by,” “best-by,” “use-by,” and “best before” dates, leading up to 90% of Americans to occasionally throw out still-fresh food. Confusion over the meaning of date labels is estimated to account for 20% of consumer waste of safe, edible food. This equates to approximately $29 billion of wasted consumer spending each year — 5% to 10% of this is expected to be impacted by standardized date labels.
The Food Recovery Act, currently proposed and pending (as of February 2016) by Rep. Chellie Pingree, recommends standardizing labels with the phrase “Best if Used By,” followed by “Manufacturer’s Suggestion Only” and a standard “Expires On” date required for the small number of items determined by the FDA to have food safety risks.
Some manufacturers have experimented with adding “freeze by” language onto packaging to encourage customers to take active steps to preserve food in the freezer instead of throwing it in the trash.
Conducting large-scale advocacy campaigns to raise awareness and educate consumers about ways to save money and prevent wasted food.
Accepting and integrating the sale of off-grade produce (short shelf life, different size/shape/color), also known as "imperfect produce", into food business menu planning and product lines
We will be in touch with you shortly.