Food date labelling

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

FEBRUARY 2023: updated guidance covering uncut fruit and vegetables,  milk, yogurt, and cheese is now available. We have also released a new report on Citizen insights on 'Use By' and 'Best Before' dates on dairy products

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

  • Label better, less waste: Food date labelling guidance

    Provides guidance on how to apply and use food date labels and how UK law applies throughout the ‘life cycle’ of a food product from initial product design and development through to sale or redistribution).

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  • Label better, less waste: Food date labelling guidance checklist

    Use these checklists to help with food labelling choices. The images and on-pack wording can help reduce food waste for all products.

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Category guidance

  • Label better, less waste: Milk

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  • Label better, less waste: Yogurt

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  • Label better, less waste: Cheese

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  • Label better, less waste: Fresh chicken

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  • Chilled, prepared fruit and vegetables

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  • Label better, less waste: Fresh pork, beef and lamb

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  • Label better, less waste: Bread and bakery goods

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  • Label better, less waste: Uncut fruit and vegetables

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  • Label better, less waste: Chilled, ready to heat foods

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Best practice and food safety for redistribution*

  • Surplus food redistribution labelling guidance

    This guide covers date labelling and storage instruction requirements for surplus food, in order for it to be safely redistributed, along with guidance for freezing and relabelling fresh food.

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* 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

  • Retail Survey 2021-22

    Helping consumers reduce food waste through better labelling and product changes.

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  • Reducing household food waste and plastic packaging

    Find out more

  • Helping people to reduce fresh produce waste

    Find out more

  • Opportunities to reduce waste along the journey of milk, from dairy to home

    Uncovering the scale of milk waste across the supply chain and highlighting the ways we can significantly reduce it.

    Find out more