What were “victory gardens” during WWII?

By 1944, 40% of U.S. produce came from victory gardens.

U.S. HISTORY

I n the spring of 1942, a new problem was emerging in wartime America: food shortages. Most commercial crops were sent overseas to the troops, and anything left over couldn’t be distributed to civilians around the country due to wartime supply chain complications. Food rationing was implemented to remedy the situation, but it did little to curb the hunger pangs of millions of Americans, who turned to a food production plan that had emergeddecades earlier during World War I. In March 1917, the National War Garden Commission encouraged private citizens to “sow the seeds of victory” and grow produce to feed people at home and abroad. School grounds, vacant lots, and backyards were transformed into bountiful gardens, which became known as “victory gardens.”

Victory gardens came back bigger and better than ever during WWII, succeeding thanks to the cooperation of schools, government agencies, businesses, and private civilians. The movement was heavily promoted by the government through propaganda posters and messages, and although victory gardens weren’t mandated, many Americans embraced the idea as a patriotic duty. It didn’t take long for millions of victory gardens to sprout up around the country, producing bushels of carrots, kale, lettuce, beans, cabbage, and other veggies. The gardens came in all shapes and sizes, from tiny window boxes to grow a few tomato plants to large community plots that could feed several families — every bit helped. By 1944, a year before the end of the war, an estimated 20 million victory gardens had produced around 8 million tons of food for U.S. troops and civilians. Even First Lady Eleanor Roosevelt planted one right on the White House lawn.

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By the Numbers

Monthly ration points received for meat, fish, and dairy

Estimated percent of U.S. families who had a victory garden during WWII

50%

DID YOU KNOW?

Sugar was the first food to be rationed in America during WWII.

Food rationing in the U.S. began in May 1942 with sugar. America’s supply was depleted by the war, as Japan and Germany attacked major sugar exports. Sugar was followed by coffee in November 1942, and then by a myriad of foods including meats, fats, canned fish, cheese, and canned milk. Soon, tips for “stretching” ration points were printed in newspapers and distributed nationwide. Even restaurants implemented “meatless days,” and black market trading for meat began. Recipes for meat substitutes including nuts, cheeses, and eggs cropped up everywhere. Around this time, boxed dinners such as Kraft’s macaroni and cheese exploded in popularity — parents could feed their entire family for only a few ration points. As the war came to an end in 1945, sugar was the only food product that was still being rationed (at just 4.5 ounces per person per week). Nearly two years later, in June 1947, Americans could finally bake again as sugar restrictions were lifted.

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