Rationing at Home during WWII

Because America's strategy of war was attrition through machines and supplies, it required an extraordinary amount of materials. Even after the Feasibility Dispute, it was clear that civilian life was going to have to take a hit to maximize production for our soldiers. Because of restrictions on imported foods, a shortage of rubber tires, and a diversion of farm products to soldiers overseas, the USG decided to ration certain essential items. By March of 1943, meat, cheese, fats, canned fish, canned milk, processed foods, and sugar were all on the list of rationed foods.

The ration system worked through food stamps, and anyone who signed up to receive them would be eligible. It was run by 8,000 ration boards across the country. A person would receive a ration book every month, containing stamps/points used in order to purchase rationed goods. Different things would be worth different amounts of points(and different kinds) depending on the availabiltiy of it. There were blue points for canned, bottled or dried foods. Every month, an american citizen would reacieve 48 blue points. As well, they would receive 64 red points for meat, fish and dairy. The complication of adjusting values would cause the cooks at home to have to plan in advance for each month. Trading of stamps would often occur, one type for another. As well, black markets popped up that would forge stamps or resell stolen items. By the end of the war, the ration on everything except sugar were lifted, but the sugar ration would go on until 1947.

This site has interesting photos of the ration books: https://www.nationalww2museum.org/students-teachers/student-resources/research-starters/take-closer-look-ration-books.

Sources: http://www.history.com/news/hungry-history/food-rationing-in-wartime-america
https://www.nationalww2museum.org/students-teachers/student-resources/research-starters/take-closer-look-ration-books