1. The issues with date labels
Regardless of whether or not it has actually gone bad, food that has not been purchased by the date on the product gets thrown away. Most of these dates are indicative of the peak quality of that product. Unfortunately, retail stores often practice disposal of perfectly good and edible food based on the date on the package.
Another problem is the unstandardized variety of food labels on packaging, which frequently leave consumers confused. In America, about 90% of consumers throw out food before it actually goes bad because of misinterpretation of the date labels (Natural Resources Defense Council, 2013). Some food date labels report “best by” dates, while others read “expire by,” “display until,” “E,””B,” “BBE,” “best before,” “use by,” and so on. I made a trip to a local supermarket and found this food label problem to be very true. Figure 1 shows a range of classifications of date labels, which were nothing less than confusing. Furthermore, some date labels were found to be hardly visible (see Figure 2), while others were printed on areas which would be disposed once opened (see Figure 3).
Figure 1. Range of classifications of date labels, which often causes confusion
Figure 2. Hardly visible date label
Figure 3. Date label printed on an area of packaging which would be thrown away after opening
2. OVER-PURCHASING TO ENSURE WELL-STOCKED SHELVES
One marketing strategy used by retailers to portray a vision of plenitude (refer to image below) is to over-stock food in order to fill supermarket shelves. Another reason supermarkets may overstock is to prepare for any unforeseen increase in food demand. They ensure that they are sufficiently stocked by ordering more than they will actually sell. Stores take into account this loss in their operating budget, because the cost of purchasing food that inevitably goes to waste is deemed worthy as long as consumers get a positive impression of their stores.
Credit: Wasteless Thinking
3. uneaten restaurant meals
A large amount of food is also wasted in restaurants. The Cornell University Food and Brand Lab reported that, an average of 17% of restaurant meals were left uneaten by customers (as cited by Grace Communications Foundation, n.d.). In addition, restaurants, especially those which offer buffets, often purchase and prepare an excess of food because they are uninformed of how much is needed. Restaurants think it is essential to buy excessive food, despite knowing there is a high possibility of food wastage. They rather do this than risk the chance of not meeting the expectations of consumers.