A study by RMIT University and Food Waste Australia reveals that consumers, bombarded by the information on packaging, tend to err on the side of caution, throwing away food products that may still be safe for consumption.

“It’s akin to a crowded parking lot, with a surplus of information all vying for the prime spot,” stated Professor Simon Lockrey from End Food Waste Australia.

Australia currently wastes 7.6 million tonnes of food each year, costing households an average of $2500. 

“It’s really just throwing away money,” Associate Professor Lukas Parker from RMIT said.

“Do a bit of a smell, or a taste, or even just touching the food sometimes could really tell us whether the food is fresh,” he added.

The researchers are spearheading a push for a system overhaul, calling for a standardised, colour-coded labelling system that provides clear, visual instructions to help consumers make their food stretch as far as possible. 

“People need a new tool belt to put all the tools in to deliver really good food outcomes,” Lockrey said.

In the meantime, while dates are the common driver for Australians’ decision to ditch food, there is a rule of thumb to remove some risk.

“Use by is a safety label – you shouldn’t eat food past that date,” Lockrey said. 

“Best before is a suggestion on good quality.”