During World War II, the British government transformed the domestic food system, implementing laws to cut food imports, encourage citizens to grow more of their own food, reduce food waste, and ration scarce foods such as meats, butter and sugar. In this blog post, educator and food writer Eleanor Boyle draws out the lessons that this historical case study offers for transforming today’s food systems in the face of the environmental crisis. She argues for reducing food waste, introducing modern versions of “British Restaurants” to offer low-cost meals and, controversially, rationing some foods including beef and dairy. About the author: Eleanor Boyle is an educator and writer in Vancouver, Canada. Formerly a journalist and college instructor, she holds a BSc in behavioural science, a PhD in neuroscience, and more recently, an MSc in food policy from City University London, working with Professors Tim Lang, David Barling, and Martin Caraher. Her publications include High Steaks: Why and How to Eat Less Meat (New Society 2012) and Mobilize Food! Wartime Inspiration for Environmental Victory Today (FriesenPress 2022). Eleanor has deep ties to Britain through family, study, and travel.