Rationing of the country, through the 'levelling of consumption of essential foodstuffs'. To assist with rationing, ration books were introduced on 1918 for butter, margarine, lard, meat and sugar. During the war, average calories intake decreased only three percent, but protein intake six percent. Food rationing appeared in Poland after the First World War, and ration stamps were in use until the end of the Polish–Soviet War. Rationing became common during the Second World War. Ration stamps were often used. These were redeemable stamps or coupons, and every family was issued a set number of each kind of stamp based on
Rationing in the United Kingdom million on bread, flour and oatmeal, £23 million on meat and the same on potatoes, £11 million on milk, and £13 million on eggs. Restaurants were initially exempt from rationing but this was resented, as people with more money could supplement their food rations by eating out frequently. The Ministry of Food in May 1942 issued new restrictions on restaurants: About 2,000 new wartime establishments called British Restaurants were run by local authorities in schools and church halls. Here a plain three-course meal cost only 9d and no ration coupons were required. They evolved from the London County Council's "Londoners'