Food date labelling and storage advice
A key way in which food retailers and brands can help their customers throw away less food is by adopting good practice for the way products are packaged, labelled and priced. It’s also important that they help customers to understand the difference between types of date label, when food is safe to freeze, how to safely defrost, and so on.
Implementing this best practice will help to significantly reduce the 1.8 million tonnes of food thrown away each year from our homes due to it not being used in time and also help deliver a significant increase in surplus food redistribution
On this page you will find key information on how to apply food date labels, storage and freezing advice to ensure food is safe to eat, reduce consumer food waste and remove barriers to redistribution. Category-specific guidance and checklists are included; proven to be effective in helping consumers reduce their household food waste.
Best practice labelling guidance and checklist
Category guidance
Best practice and food safety for redistribution*
* Food law
The guidance or activities around the redistribution of surplus food does not change or replace the normal legal requirements that apply to the provision of food. A food business, which could be any undertaking, whether for profit or not and whether public or private, carrying out any activities related to any stage of food production, processing or distribution, is subject to food law - including safety and hygiene; as well as record-keeping and traceability.
Local authority Trading Standards Departments and Environmental Health Departments are responsible for advising on and enforcing food law. It is recommended that in the first instance Food Business Operators direct any questions around laws relating to the provision or handling of food that they may have, to their local authority enforcement team.
Related resources
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Case study
Opportunities to reduce waste along the journey of milk, from dairy to home
5 November 2018