This year marks the 80th anniversary of the start of food rationing in Britain during the Second World War. On 8th of January 1940, the British government instituted a system of food controls, which was all-encompassing for the home front population. Items such as meat, cheese, tea and butter were put on the basic ration, while other foods such as tinned goods, rice and cereal could be purchased through a points system, whereby individuals received 16 and later 20 points per month to spend on these foods. Goods were assigned so many points by officials in the Ministry of Food, depending on availability of supplies, offering consumers a measure of flexibility in their diets beyond the basic ration. Ration amounts fluctuated throughout the war as supply levels rose and fell according to shipping losses from U-boat action, domestic agricultural outputs and the needs of the military.
The nature of the restrictions and their pervasiveness in society required everyone to use food resources wisely to feed the home front. But it was primarily to housewives that the nation and the government turned to make the ration programme a success. Through food rationing propaganda, officials called on married women to use their cookery skills to sustain their family’s consumption needs under the food controls. Such propaganda suggested that women, who could effectively provide nutritious meals to their loved ones by stretching limited consumables, were fulfilling the idealised domestic role in wartime. However, in reality, not all housewives took up domestic roles with gusto, nor did they act alone in the battle on the kitchen front. Other women within the home and in the community often assisted housewives in their task of providing meals in the domestic environment. As a result, women’s responses to the food situation were much more diverse in scope and complexity than the image of the ideal housewife would lead us to believe.
My paper, ‘Feeding the British Home Front: Women’s Interconnectivity in the Second World War’, presented at the conference, ‘Waste Not Want Not: Food and Thrift from Antiquity to the Present’, explored the links between sustainability and women’s roles in wartime Britain. Using oral interviews, my research demonstrated that through associations both within and in connection to the home, women utilised their interconnectivity with other women to successfully sustain the consumption needs of home front families in a time of conflict and food insecurity. My paper illuminated the multifaceted work of grandmothers and single women in conjunction with housewives to facilitate and maintain the food levels in the home during the Second World. Overall, this paper provided a more nuanced understanding of the intricate structure of women’s food interactions. It showed that the British food rationing programme relied not simply on housewives’ individual efforts, but it depended on the cookery interactions of a community of women, who creatively pooled their culinary knowledge and resources to successfully maintain the food security, health and nutrition of a nation at war.
 For a discussion of the points system and the foods included in it, see: Norman Longmate, How We Lived Then: A History of Everyday Life During the Second World War (London: Pimlico, 1971), pp. 141-142.
 Kelly A. Spring, ‘“Today We Have All Got to be Fighting Fit”: The Interconnectivity of Gender Roles in British Food Rationing Propaganda during the Second World War’, Gender & History, 32/1, March 2020, pp. 1-27 (early view online February).