Thanksgiving in wartime meant rationing, sacrifice, and resilient American meals

Thanksgiving has always been a cherished American tradition, a day for families to gather, reflect, and share a meal. Yet during World War I and World War II, the holiday took on an added layer of meaning as Americans on the home front navigated food shortages, rationing, and the collective responsibility of supporting soldiers abroad. These years revealed both the resourcefulness of civilians and the care the military took to ensure service members enjoyed a traditional holiday.

World War I: Voluntary Conservation and Community Effort

When the United States entered World War I in 1917, the government faced the dual challenge of supplying troops overseas and supporting the Allied nations by providing food. Unlike the mandatory rationing of later years, the U.S. Food Administration, led by Herbert Hoover, relied on voluntary conservation programs to meet these goals. Families were encouraged to reduce their consumption of sugar, meat, and wheat.

Initiatives such as “Meatless Mondays” and “Wheatless Wednesdays” were promoted in newspapers, pamphlets, and community events. These campaigns aimed to conserve key staples while maintaining nutritional balance. Citizens were guided to substitute root vegetables, beans, and eggs for meat in casseroles, and to use corn syrup or molasses as sugar replacements in desserts. Recipes were adapted not just for economy, but to encourage patriotism: every rationed ingredient saved at home could be sent to soldiers abroad or allies in need.

“War gardens,” or homegrown vegetable plots, became essential. Families were encouraged to grow vegetables like tomatoes, beans, and carrots, freeing up commercial supplies for the military. Even with these sacrifices, the U.S. military prioritized providing troops with full Thanksgiving meals, complete with turkey, stuffing, and desserts whenever possible.

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