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Rationing is the controlled distribution of scarce resources, goods, services, [1] or an artificial restriction of demand. ... For so-called uniform rationing, each ...
Ration stamps printed, but not used, as a result of the 1973 oil crisis. Rationing is the controlled distribution of scarce resources, goods, or services, or an artificial restriction of demand. Rationing controls the size of the ration, which is one person's allotted portion of the resources being distributed on a particular day or at a ...
The government made preparations to ration food in 1925, in advance of an expected general strike, and appointed Food Control Officers for each region.In the event, the trade unions of the London docks organised blockades by crowds, but convoys of lorries under military escort took the heart out of the strike, so that the measures did not have to be implemented.
The primary operational ration used by the Hellenic Armed Forces is the Merida Eidikon Dynameon (Special Forces' Ration, also known as a 4B-ration), a 24-hour ration pack inside a cardboard box measuring 240 mm × 140 mm × 130 mm (9.4 in × 5.5 in × 5.1 in) and weighing 1 kg (2.2 lb). Most items are commercially procured, with the main meals ...
According to dress historian Jayne Shrimpton: "Committed to ensuring the fair distribution of scarce but essential resources, namely food, clothing, and furniture, the government introduced a comprehensive rationing scheme based on allocation of coupons - a system deriving, ironically, from the German rationing plan devised in November 1930."
United States military ration refers to the military rations provided to sustain United States Armed Forces service members, including field rations and garrison rations, and the military nutrition research conducted in relation to military food. U.S. military rations are often made for quick distribution, preparation, and eating in the field and tend to have long storage times in adverse ...
Poster with a patriotic theme to save food (1917), issued when domestic food restrictions were applied to support the war effort. The United States Food Administration (1917–1920) was an independent federal agency that controlled the production, distribution, and conservation of food in the U.S. during the nation's participation in World War I.
The A ration was the standard garrison ration; the B ration was the same, but without its perishable components. [102] Keeping the components of the A and B rations "balanced", that is, in the correct proportions so the cooks could follow the Army menus and avoid having to serve the same meals too often, was a frustrating task.