This shows some of the Ministry of Food's famous Food Flash videos that were shown in British cinemas, giving hints and tips on stretching rations and making the most of what you've got!
During World War II, rationing became part of everyday life across the UK—including right here in Scotland. It wasn’t just about going without; it was about making sure that everyone had a fair share of the food and resources that were available, no matter their income or background.
Here I hope to explain what rationing looked like during the war, how I’m recreating it today, and share some interesting facts about life on the Home Front that I've found over time. Whether you're curious about how it all worked or following along with my own experiment, I hope this page gives you a good place to start!
Rationing was introduced on the 8th January 1940 to ensure fair access to limited food supplies after wartime disruption to imports. Initially the rations consisted of 4oz butter, 12oz sugar and 4oz bacon and ham. A couple of months later meat was included in the rations to be rationed by price not weight. 4 months later tea was rationed to 2 oz per week and margarine and cooking fat to 2oz.
Every adult and child received a ration book with coupons (and later, “points”), and certain foods were strictly controlled. You couldn’t just buy what you wanted—even if you had the money. If the shop didn’t have it, you went without!
Although rationing applied across the UK, including Scotland, what was available in each local shop could vary quite a bit. The idea was fairness—everyone got the same basic allowances—but how you used those rations was up to you.
Here’s what a typical adult would be allowed per week during rationing:
Bread and fresh vegetables weren’t rationed, but that didn’t mean they were always easy to get hold of. Seasonality and availability still played a big role in what made it to your plate.
Points System
In addition to weekly rations for staples like butter, meat, and sugar, there was also something called the points system—and this was where people had a bit more flexibility in what they bought.
Each person was given 16 points every four weeks (although this fluctuated between 16, 20 and 24 over the war time) , and these could be spent however they liked on non-essential or imported foods, such as:
The government published regular lists showing how many points different items “cost.” A tin of salmon, for example, might be 16 points all on its own—your whole monthly allowance! A tin of beans might be 2 or 3 points. So people had to plan carefully, and often pool points within families to afford something special. How many points an item of food was given, depended on demand. If demand for the product was high its points value was raised, if there was little demand for the product, the points value was lowered.
The system was designed to give people some choice while still managing scarce resources. It let people make their own decisions about what to prioritise. If you wanted jam, you'd have to give up something else.
As part of this personal project, I’m sticking to these same weekly allowances. I plan my meals around what I’d realistically have access to in 1940s Scotland—and yes, that means no cheeky late-night snack runs for chocolate or crisps but plenty of home grown fruit and veg!
How I'm Using Points in My Experiment
To stay true to the original system, I’m giving myself 16 points per month and using AI to “shop” from a simulated wartime list of available items and prices. The availability changes each week (just like it would have back then), so sometimes I have to change my plans if something I wanted has gone out of stock or is too many points.
It adds another layer of planning to the experiment—and makes those little luxuries like a tin of peaches or a spoon of jam feel really special.
One of the quirks of rationing was the unpredictability. Just because you had your coupon for cheese or meat didn’t mean it would be on the shop shelves. To keep things authentic, I’m using AI to simulate what might be available each week. It helps me randomly determine which foods are “in stock” based on historical trends and wartime records. It adds an element of surprise and makes meal planning feel a bit more real. One week I might have a glut of carrots, the next I could be out of milk halfway through!
Another big part of wartime food strategy was the Dig for Victory campaign. People were encouraged to grow their own food wherever they could—gardens, parks, even bomb sites! In the same spirit, I’ve been growing veg in my own garden to supplement my rations. This year I will be planting:
It’s lovely watching it all grow, and it gives me a better appreciation for the amount of work people put into feeding their families during the war.
Here are a few lesser-known nuggets from the era that I’ve come across during my research:
This experiment isn’t just about nostalgia—it’s about reconnecting with a time when food was valued, waste was minimal, and communities supported one another through hard times. I’ve found the experience surprisingly satisfying so far, and it’s changed the way I think about what I eat and where it comes from and although there are lots of lovely recipes to choose from, making your rations stretch is the biggest challenge. I'm trying as hard as possible to ensure I waste nothing from vegetable scraps to breadcrumbs I am ensuring I squeeze everything out of this experiment for the sake of my health and the challenge of surviving on less.
I’ll be updating my site regularly with new recipes, meal ideas, and tips I pick up along the way. If you’d like to see how I’m managing each week, pop over to the blog for updates, meal photos, and the occasional cooking success (or disaster!).
Want to Join In or Ask Questions? I love hearing from readers who are following along, trying out recipes, or just curious about rationing life. Drop me a message anytime or tag me on social media with your creations!