Best Before Doesn't Mean Bad After

Every year in Switzerland, large amounts of perfectly good food end up in the bin. Often, the reason is simple: confusion about date labels.

Reducing food waste is not just a household concern. It is a national priority. Switzerland has committed to halving food waste by 2030. A key part of that goal is helping people better understand what food dates really mean.

When we throw food away unnecessarily, we also waste water, farmland, energy, transport, and human work. By understanding date labels, we can save food, save money, and protect the environment at the same time.

“Best Before” and “Use By”: What Is the Difference?

In Switzerland, most packaged foods must carry a date label. But not all dates mean the same thing.

Best Before / Mindestens haltbar bis

A “best before” date refers to quality, not safety.

Up to this date, the manufacturer guarantees the product’s taste, texture, and freshness, if it has been stored correctly. In many cases, food is still perfectly safe to eat after the best-before date. The key is to check for signs of spoilage.

Use By / Verfallsdatum

A “use by” date refers to safety.

Foods marked with a use-by date should not be eaten after that date. Even if they look and smell normal, there may be a higher risk of food poisoning.

The good news: many of these products can be frozen before the use-by date to extend their shelf life safely.

Best Before Doesn’t Mean Bad After

If stored correctly and showing no signs of spoilage, many foods can be enjoyed well beyond their best-before date. Below are general reference points.

Please remember these are guidelines, not guarantees. Always use your senses and common sense.

Dairy and Refrigerated Foods

• Yogurt: often fine 1 to 2 weeks after the date if unopened and no sour smell, gas build-up, or mold

• Butter: often fine for weeks after; it may lose flavor before it becomes unsafe

• Hard and semi-hard cheese: often fine for weeks; if mold forms on the surface, cut it off generously

• UHT cream: often fine for weeks if unopened and smells normal

• Soft cheeses (such as ricotta or fresh cheese): check very carefully and discard if unsure

  
  

Bakery and Grains

• Flour: often fine for months if stored dry and pest-free

• Crackers and crispbread: often fine for months, though they may go stale

• Tortillas and wraps: often fine for days to weeks if there is no mould

  
  

Pantry Staples

• Sugar and salt: do not spoil if kept dry

• Honey: does not spoil; it may crystallize, which is normal

• Vinegar: shelf-stable for years

• Spices and dried herbs: safe long after the date, though flavor fades over time

Jars and Bottles

• Jams and marmalade: often fine for weeks to months if unopened

• Nut butters: often fine for weeks; stir if oil separates

• Soy sauce and mustard: often fine for months if unopened

Fresh Foods (with Best-Before Date Only)

• Eggs: often fine up to two weeks after the date if refrigerated; you can do a smell check or water test

• Whole vegetables: appearance and smell matter more than the printed date

If you see mold, notice a strong unpleasant smell, or feel an unusual texture, it is better to discard the product. Always store food properly and trust your senses.

These general reference points are based on Swiss consumer guidance and food waste prevention research, including studies conducted by the ZHAW for the Swiss Federal Food Safety and Veterinary Office.

Food Waste and Food Donations

At ThanksGiver Schweiz, much of the food we receive from supermarkets, catering services, and partners arrives close to or shortly after its best-before date. In most cases, it is still perfectly edible and can provide valuable meals for families in our community.

If you are a shop, organization, or business with unused, unopened, non-perishable items that are:

• approaching their best-before date, or

• recently past their best-before date

  (these products can often still be donated instead of thrown away.)

  
  

Understanding food dates, checking food carefully, freezing products when appropriate, and donating surplus items are simple actions. Together, they make a real difference.

Reducing food waste starts with small, informed decisions. Each one helps protect resources and strengthens our community.