Confusion over date labeling leads to billions of pounds of food waste every year.
It might happen more often than you'd like to admit. You stock up your fridge and pantry with food for the week, but come Saturday, you're regrettably tossing out most of what you bought... and you haven't even opened it yet.
Before you waste your food because of a use by, sell by, or best by date, a recent report from the Institute of Food Technologies explains the differences of each of these terms.
Listen in as Abbie Gellman, MS, RD, discusses the difference between use by, sell by, and best by dates.
Breaking Down Use By, Sell By & Best By Dates
Featuring:
Abbie Gellman, MS, RD, is a professionally-trained chef and Registered Dietitian. Abbie has over 10 years of hospitality and food and beverage consulting experience and nearly 10 years of nutrition-related experience.
She received a Master of Science degree in Nutrition from Teachers College, Columbia University and completed a dietetic internship at New York – Presbyterian Hospital in NYC. Abbie holds a Bachelor of Science degree from Cornell University's School of Hotel Administration and earned her Culinary Degree from Peter Kump's New York Cooking School (now known as ICE).
In addition to working with a wide variety of food service operators, Abbie also counsels and educates patients and groups in a private practice setting and cooks privately for individual clients.
Abbie Gellman, MS, RD
Abbie Gellman, MS, RD, is a professionally-trained chef and Registered Dietitian. Abbie has over 10 years of hospitality and food and beverage consulting experience and nearly 10 years of nutrition-related experience.She received a Master of Science degree in Nutrition from Teachers College, Columbia University and completed a dietetic internship at New York – Presbyterian Hospital in NYC. Abbie holds a Bachelor of Science degree from Cornell University's School of Hotel Administration and earned her Culinary Degree from Peter Kump's New York Cooking School (now known as ICE).
In addition to working with a wide variety of food service operators, Abbie also counsels and educates patients and groups in a private practice setting and cooks privately for individual clients.