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The government made preparations to ration food in 1925, in advance of an expected general strike, and appointed Food Control Officers for each region.In the event, the trade unions of the London docks organised blockades by crowds, but convoys of lorries under military escort took the heart out of the strike, so that the measures did not have to be implemented.
They tried an experiment and it worked very well. Indeed, food rationing was a major success story in Britain's war. [4] In the dark days of late June 1940, with a German invasion threatened, Woolton reassured the public that emergency food stocks were in place that would last "for weeks and weeks" even if the shipping could not get through.
A British Restaurant in Woolmore Street, Poplar, London, in 1942. British Restaurants were communal kitchens created in 1940 during the Second World War to help people who had been bombed out of their homes, had run out of ration coupons or otherwise needed help. [1] [2] In 1943, 2,160 British Restaurants served 600,000 very inexpensive meals a ...
British food imports fell from 22 million tons annually before the war to 12 million tons at the end of the war, thanks to greater domestic production of food, concentration and dehydration of some foods such as meat, milk, and eggs, and rationing, especially of imported and luxury items. Adequate nutrition was maintained by rationing.
Together with imports and rationing, this meant the British were well-fed, they ate less meat (down 36% by 1943) and more wheat (up 81%) and potatoes (up 96%). [ 28 ] [ 29 ] Farmers increased the number of acres under cultivation from 12,000,000 to 18,000,000 (from about 50,000 to 75,000 km 2 ), and the farm labour force was expanded by a fifth ...
The British Ministry of Food refined the rationing process in the early 1940s to ensure the population did not starve when food imports were severely restricted and local production limited due to the large number of men fighting the war. [13]
Broadcast on 13 September 2012 at 8pm, the second episode focuses around food rationing and preparations for the winter of 1940. [5] Under growing pressure from the Ministry of Agriculture and the Ministry of Food , the team has to make tough decisions over which livestock (if any) the farm should continue to rear.
It was one of a number of recipes commended to the British public by the Ministry of Food to enable a nutritious diet to be maintained despite shortages and rationing of food, especially meat. [6] It was named after Frederick Marquis, 1st Earl of Woolton (1883–1964), who became Minister of Food in 1940 and who subsequently promoted the recipe.