During World War II, rationing had a significant impact on the way Americans ate. During World War II, the Americans fought for almost four years. During World War I, the Americans fought for less than two years. This was the main reason why strict rationing was not in place during World War I.
In 1917, the U.S. Food Administration was created with future U.S. President Herbert Hoover in charge. Hoover encouraged Americans to voluntarily cut back on consumption of certain foods. Certain food sacrifice days, such as "Meatless Mondays," were encouraged. These campaigns and others encouraged Americans to support the war effort by voluntarily giving up certain types of foods. When Americans cut back on certain foods (such as sugar, meats, fats, and wheat), more supplies could be shipped overseas to soldiers.
Special recipes were published by the U.S. Food Administration to encourage cooking without certain foods. Other efforts supported these voluntary food cut backs, such as canning demonstrations to encourage consumption of fruits and vegetables.
In Britain, rationing was in place by 1917. Britain was involved in World War I for much more time than the United States.