We Brits are trigger happy when it comes to throwing out food - according to a 2013 report we throw about £700 worth of food a year. It's unlikely that we get some secret kick from wasting perfectly good food so the answer must lie somewhere else.
Put simply, we just don't know when to keep food and when to throw it out. Add the confusion of 'best before' and 'use by' dates to the mix and we're thoroughly flummoxed.
This video from Buzzfeed simplifies what should be used pronto and what needs throwing out after a few weeks.
The Daily Meal, writing for HuffPost US said: "Refrigeration, which means temperatures should be at 40 degrees Fahrenheit or lower, is an important tool to keep some foods fresh.
"All food is derived in part by something that used to be a living being, plant or animal, so the natural process of decay begins as soon as the item isn't living anymore. Refrigeration slows the growth of bacteria that causes food to rot, especially in your least processed, non-preservative filled foods."
Alison Spiegel from HuffPost Taste also adds: "Storing food is a delicate matter -- in the fridge, food might get moist and moldy, and in the freezer it could lose all its moisture or get freezer burn. If you leave food in the fridge or freezer too long, it could not only lose its integrity but it may also become unsafe to eat."
Suggest a correction