Dig for Victory was a Response to a Wartime Problem of Food Shortages

Throughout history one of the main reasons wars were lost was lack of food. Before the Second World War Britain imported approximately 55 million tonnes, or 3/4 of the country's food by ship each year.

When the Second World War started in September 1939 shipping was attacked by enemy submarines. Cargo ships were also used for war materials rather than food transportation. This resulted in food shortages.

In October 1939 the Government launched 'The Dig for Victory' campaign. People were urged to use gardens and every spare piece of land, such as parks, golf clubs and tennis courts, to grow vegetables.

Dig for Victory. "We want not only the big man with the plough but the little man with the spade to get busy this autumn. Let 'Dig for Victory' be the motto of everyone with a garden, Rob Hudson, Minister for Agriculture, in October 1939.

Even the moat at the Tower of London was used to grow vegetables.

Even the moat at the Tower of London was used to grow vegetables. Victory gardens were growing their own food in very tight compact spaces as a response to food shortages due to the wartime restrictions on food imports.

Rationing in the United Kingdom is the series of food rationing policies put in place by the government of the United Kingdom. At the beginning of World War II, the UK imported 55 million tons of foodstuffs per year (70%), including more than 50% of its meat, 70% of its cheese and sugar, nearly 80% of fruits and about 90% of cereals and fats.

It was one of the principal strategies of the Axis to attack shipping bound for the UK, restricting British industry and potentially starving the nation into submission.

Each person would register with their local shops, and was provided with a ration book containing coupons. The shopkeeper was then provided with enough food for his or her registered customers. When purchasing goods, the purchaser had to give the shopkeeper a coupon as well as money

Food rations in 1943 Britain

1 shilling  2 penny (approximately 1 lb 3 oz or 540 g) of meat (offal or sausages were only rationed later on from 1942-1944)  4 oz (113 g) bacon  3 pints (1.7l) of milk per week or 1 packet of milk powder per month  eggs per week or 1 packet (makes 12 “eggs”) egg powder per month (vegetarians were allowed two eggs)   2 oz (57 g) fat or lard 2 oz (57 g) loose tea (teabags were not used widely in the UK) 2 oz (57 g) butter 2 oz (57 g) margarine 2 oz (57 g) jam  3 oz (85 g) sugar  1 oz (28 g) cheese (vegetarians were allowed 3 oz (85g) of extra cheese ration, as they gave up their meat ration)  3 oz (85 g) sweets

Victory allotment gardens and what to grow on them.
People were encouraged to grow what they liked to eat. The mainstay crops were:
Potatoes, Carrot, Turnip, Parsnip, Runner, dwarf and broad beans, Shallots, Onions, Tomatoes, Marrow, Radish, Parsley, Cabbage, Brussels sprouts, Sprouting broccoli, Kale, Swede, Globe beet, Spinach, Lettuce.

Government leaflets were available and regular seasonal updated were delivered to the population as well as instructions on tool sheds seed beds and composting.

Effort was made to promote recycling and good land management. The planting beds are raised to allow for deep rooting.

Companion planting was encouraged - different plants side by side can repel insects or attract them. The approach was quite organic, although the intent was to produce crops with the highest nutritional value.

The plots also made use of discarded household items. Egg cartons and toilet paper rolls could be used as planters and old window frames made good cold frames. Net curtains provide protection from birds and hot sun by deflecting rays away from the plants.

In WW2 British Restaurants were exempt from rationing

Restaurants were exempt from rationing, which led to a certain amount of resentment as the rich could supplement their food allowance by eating out frequently and extravagantly. In order to restrict this certain rules were put into force. No meal could cost more than five shillings; no meal could consist of more than three courses;

Establishments known as "British Restaurants" supplied another almost universal experience of eating away from home. British Restaurants were run by local authorities, who set them up in a variety of different premises such as schools and church halls. Here a three course meal cost only 9d. Standards varied, but the best were greatly appreciated and had a large regular clientele.

A Victory garden cook book.

New recipes had to be created in World War 2 to make the best use of rationing and the produce from victory gardens such as: Woolton Pie.

Ingredients 1lb diced potatoes, 1lb cauliflower, 1lb diced carrots, 1lb, diced swede, 3 spring onions teaspoon vegetable extract, 1 tablespoon oatmeal, A little chopped parsley

Woolton Pie Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley. Cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden brown Serve hot with gravy.

Woolton Pie

This recipe was created by the Chef of the Savoy hotel and named after Lord Woolton, head of the Ministry Of Food

Carrots help you see in the dark

At one point there was a glut of carrots, and the Government let it be known that carotene, which is believed to help night vision, was largely responsible for the RAF’s increasing success in shooting down enemy bombers.

People eagerly tucked in to carrots, believing this would help them to see more clearly in the blackout. The ruse not only reduced the surplus vegetables but also helped to mask the chief reason for the RAF’s success - the increasing power of radar and the secret introduction of an airborne version of the system.

Victory garden made from a bomb crater

Conclusion

During WW2 the British were digging Victory gardens in squares and public parks across the country. They were growing their own food in very tight compact spaces as a response to food shortages due to the wartime restrictions on food imports.

Wartime principles of eating seasonal food grown locally and organically have a message for us now. The information is still completely current and with media fears of food shortages and economic problems there is a new interest in these techniques to grow more of your own food.