Wartime Rationing, Food Supply and Meatless Campaigns

Today is World Food Day, a day of action dedicated to achieving Zero Hunger worldwide. So it seems especially appropriate today to consider the predictions concerning the rising population, which may reach 11.2 billion by 2100. A common concern associated with more people on the planet is food production and access. How will we produce enough food to feed a growing population? And how do we do this sustainably? One potential solution lies in what we do with the food we produce: we currently waste about one third of the food we produce for human consumption annually.

For some new solutions we can look back to the old, particularly the food conservation efforts of the First and Second World Wars, when massive food redistribution programs sought to reduce American at-home food consumption and channel more food overseas to Allied soldiers and Europeans. During the First World War, the amount of food consumed

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Women, the World Wars and the Meatless Campaigns

Meatless Mondays aren’t new. Nor is eating less wheat, raising chickens, or planting backyard vegetable gardens.

One hundred years ago, on the World War I home front, the fork became a rifle and the kitchen a trench. “Every gardener in the land has a part to take in the fight! His duty awaits him just as certainly, and, if anything, more imperatively, in the rows of vegetables in his garden, as does that of the soldier in the trenches at the front,” proclaimed the Wisconsin’s Sheboygan Press in 1918. “The gardener who does not plan his garden Read More >