The WWII Rationing Challenge is back!

CSF is delighted to announce the 2017 World War Two Rationing Challenge!

This summer, travel back in time to see whether you can eat as economically and sustainably as those families living during WWII.

The WWII Rationing Challenge is a great opportunity to:

  • Shift your diet towards more sustainable practices
  • Reap the economic benefits of a lower cost diet
  • Be reminded, in a small way, of the hardship that people endured in their daily lives during the war

Sustainable eating is all about lowering that carbon footprint, reducing waste and reducing portion sizes. This can be achieved through adopting a diet of local produce, fewer processed and out of season foods, less meat and less dairy.

For families living in the forties and fifties these sustainable consumption was compulsory. World War Two brought restricted imports and, consequentially, reduced access to food.

Rationing worked to limit consumption of scarce products during the war (including meat, dairy and even tea!) in order to reduce stress on food security. Not only did this ensure sufficient access to food for all but, as a byproduct, enforced more sustainable and healthier diets.

Following Cambridge Carbon Footprint‘s successful running of the the WWII Rationing Challenge in 2015, CSF invites you all to take part again this summer. The challenge explores the common ground between WWII diets and sustainable eating today. This will involve rationing key food items, such as meat and diary, and, where possible, sourcing these locally.

The challenge itself will be taking place between Tuesday 20th June and Tuesday 18th July 2017. Over this four week period, you will see your diet transform, your food bills fall and your waste bins empty. CSF will be with you every step of the way providing useful online materials (including tasty recipes).

Join us at the launch event on the 12th of June at St Luke’s Church. This will be a great opportunity to learn more about rationing during the war and CSF’s WWII Rationing Challenge. There will a talk from nutritionist Carine Henry, among others, food samples and artefacts to inspire your food journey. Here you will be able to sign up to the challenge and collect your ration booklet – these will be of great use for recording your progress and will contain lots of useful pointers to help you on your way!

We are looking for volunteers to help with running the challenge. If you are interested in sustainable food and want offer your support then we want to hear from you! Please get in touch by emailing