Episode Details

California’s new food labeling law is ditching confusing “sell by” dates for clear “quality” and “safety” dates—aimed at slashing food waste, which researchers say totals three billion pounds annually in the U.S. Sheryle Shandy, CEO of a Montana food bank, applauds the change, noting how vital every edible donation is amid rising food costs. While Montana hasn’t adopted similar rules, the California move is sparking national conversation—and reminding us: your nose and taste buds are often the best food inspectors.

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