Food waste could be reduced by 50% by avoiding unnecessary disposal of products past their best-before dates

The dates printed on food packaging provide different information about product safety and quality. A lack of understanding of the distinction between use-by and best-before dates influences consumers’ purchasing and consumption decisions. In addition to correctly interpreting food labels, proper storage conditions, improved supermarket inventory management, and consumer awareness are essential to reducing food waste.

In statements published by AA Spot, Assist. Prof. Emine Olum, Head of the Department of Gastronomy and Culinary Arts at Istanbul Medipol University School of Fine Arts, Design and Architecture, explained the differences between use-by dates (son tüketim tarihi, STT) and best-before dates (tavsiye edilen tüketim tarihi, TETT). Olum also discussed measures to reduce food waste, focusing on food safety, supermarket discount practices, and smart packaging technologies.

“USE-BY AND BEST-BEFORE DATES PROVIDE DIFFERENT INFORMATION”
Noting that consumers frequently confuse use-by and best-before dates, Olum explained that the two terms have different implications for food safety and quality.

“Use-by dates (STT) are applied to highly perishable foods. Meat, milk, raw foods, ready-made salads, and packaged ready-to-eat meals fall into this category. Consuming food after its use-by date carries a risk of food poisoning.” Olum said.

She explained that best-before dates are used for products with longer shelf lives, citing dried legumes, nuts, canned foods, honey, molasses, olive oil, biscuits, and chocolate as examples.

Olum emphasized that a product passing its best-before date does not automatically mean it must be discarded. Instead, storage conditions, the condition of the packaging, and any changes in the product should be considered together.

“MAINTAINING THE COLD CHAIN IS ESSENTIAL”
Olum stated that production and storage conditions are decisive when evaluating products approaching their use-by dates, emphasizing that food must be maintained under appropriate conditions throughout the supply chain, from production to the consumer.

“If food has been produced correctly and reaches supermarket shelves and then our homes with the cold chain maintained, it can be safely consumed until its use-by date.” she said.

Explaining that use-by dates are determined through scientific testing, Olum stressed the importance of maintaining the cold chain and warned that products should not be consumed after their use-by dates have passed.

“DISCOUNT SECTIONS SHOULD BE CREATED FOR PRODUCTS APPROACHING THEIR EXPIRY DATES”
Discussing supermarket practices for products approaching their use-by dates, Olum stated that offering discounts on products stored under appropriate conditions could help reduce waste.

She noted that such products are often returned or destroyed in Türkiye, explaining that supermarkets’ concerns about protecting their corporate image and consumers’ limited knowledge of food labels influence these practices.

“However, the ‘First In, First Out’ (FIFO) principle should be applied in food storage, and dedicated discount sections should be created for products approaching their use-by dates. Research shows that selling these products at discounted prices could prevent more than 50% of them from going to waste.” Olum said.

“SMART LABELS AND AUTOMATION CAN REDUCE FOOD WASTE”
Highlighting the potential role of technological solutions in preventing food waste, Olum called for the wider adoption of systems that facilitate inventory monitoring and pricing.

“AI- and automation-supported shelf systems, along with smart labels that automatically apply discounts at checkout, should become more widespread in the food industry.” she said.

Olum also drew attention to smart and active packaging technologies, noting that packaging used particularly for seafood and meat products can provide additional information about food conditions. She explained that technologies capable of monitoring microbiological changes in products through indicators such as color changes could contribute to reducing food waste.

Olum concluded her remarks by stating: “The widespread adoption of these technological innovations is a critical step toward sustainable food management.”

This article was published by AA Spot.