Glass Tupperware and storage containers can last a lifetime if properly cared for. Unlike plastic, glass is non-porous, meaning it won’t stain, warp, or leach chemicals over time. However, the plastic lids typically need to be replaced every 1 to 3 years due to wear and tear.
It is generally not recommended to use 20-year-old plastic Tupperware to store food. Containers of this age pose several health and physical risks:
Glass is generally considered better than plastic. It is entirely non-porous, meaning it won't leach harmful chemicals like BPA, absorb food odors, or stain when storing pungent or acidic foods like tomato sauce. Additionally, it is highly versatile, with many glass containers safe for the microwave, oven, dishwasher, and freezer.
The healthiest containers for storing food are glass, stainless steel, and ceramic. These materials are inert, meaning they won't leach harmful chemicals like BPA, phthalates, or PFAS into your meals—even when exposed to heat.
Replace your Tupperware or plastic food containers every 6 months to 5 years, depending on frequency of use and wear. While official Tupperware-brand products carry a lifetime warranty against cracks and peeling, all plastic breaks down over time from heat and heavy use.
Yes, you should throw out or repurpose old Tupperware. Experts recommend tossing plastic food containers if they are cracked, deeply scratched, warped from the microwave, stained, or retain odors, as these signs indicate degraded plastic that can leach chemicals or harbor bacteria.
Pure honey and raw or refined salt never expire. Both lack the moisture and hospitable environment that bacteria and microorganisms need to survive.
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Once opened, store in an airtight container in a cool, dry place — you can keep it in the fridge or freezer to prolong the shelf life, but the pantry works totally fine if space is at a premium. Refined flour is unlikely to spoil, but discard if it smells or looks musty or has any signs of mold or bugs.
Borosilicate glass containers are more heat resistant than other forms of glass so they can be used in the freezer, microwave, and oven. The two key chemicals in borosilicate glass are boron trioxide and silica, which are reportedly safe and environmentally-friendly.
Rice and varieties of beans are nutritious and long-lasting. Ready-to-eat cereals, pasta mixes, rice mixes, dried fruits, etc. can also be included to add variety to your menus. Packaged convenience mixes that only need water and require short cooking times are good options because they are easy to prepare.
Yes, according to class-action lawsuits and consumer advocacy groups, Ziploc bags can release microplastics when frozen.
Anything That's Wet or Damp. You probably know where we're going with this one. "Anything wet or damp is not great to store in a plastic bin with a lid, as this will trap moisture and create mold," Hord says. Let damp or wet items dry out before storing them, or opt for a breathable storage bin material.
If your old Tupperware is damaged, stained, or missing lids, keep it out of the landfill. You can mail old containers (any brand) to specialized recycling programs, use them as clever household organizers, or check if authentic vintage pieces qualify for a replacement warranty.
Vintage Tupperware is primarily made of flexible, lightweight, and durable polyethylene plastic, a material pioneered for food storage by company founder Earl Tupper in the 1940s. Depending on the exact era and specific piece, items may also contain additives like BPA or even trace heavy metals (such as lead, cadmium, and arsenic).
According to some researchers, plastic water bottles could take upwards of 450 years to decompose. That's equivalent to 5,400 months, or 21,600 weeks, or 1,971,000 days just for one single plastic bottle to decompose.
A quality reusable silicone bag might run several times the price of a pack of Ziploc bags. But because they last so long, using silicone bags leads to long term savings. Ziploc bags are cheap initially but add up if you frequently buy replacements. Plus, the environmental costs aren't reflected in the price.
The safest, plastic-free ways to freeze food use glass, stainless steel, parchment paper, or silicone. These non-toxic, non-porous alternatives prevent chemicals from leaching into your meals, eliminate single-use waste, and keep food fresh while effectively defending against freezer burn.
The healthiest food storage relies on inert materials that do not leach chemicals (like BPA, BPS, or PFAS) into your food. The absolute safest, zero-toxin options are glass, stainless steel, and 100% platinum silicone.
Vintage Tupperware from the 1940s–1970s is highly collectible, with rare pieces and mint-condition sets ranging from $20 to $200+. The most valuable items feature mid-century pastel colors, original "Starburst" or "Handolier" designs, or are complete matching sets without scratches or cracks.
Green glass offers a bit more light protection. Liquids such as wine or juice can be exposed to sunbeams, so that explains the green bottles for wine. Brown, black and UV glass offers the best protection against light. The taste of beer could be ruined by light absorption, which is why it mostly comes in brown bottles.
You can survive on a combination of potatoes and whole milk. Together, they form a near-perfect nutritional profile, supplying almost every essential amino acid, vitamin, and mineral—including carbohydrates, protein, and fat—that the human body needs to function.
From a safety standpoint, yes, 10-year-old canned soup is often safe to eat if the can remains perfectly sealed. However, according to the United States Department of Agriculture (USDA), the peak quality for low-acid canned goods is typically 2 to 5 years, so a 10-year-old can will likely taste mushy, flat, or degraded.
Honey is the only food that never spoils. It is highly acidic and extremely low in moisture, creating an environment where bacteria and microorganisms cannot survive. Archaeologists have even found perfectly edible honey in ancient Egyptian tombs that dates back thousands of years.