Source

State Archives of Florida, Series S419

Description

A brochure released from the Agricultural Extension Service in Gainesville, regarding the Share the Meat campaign. The brochure seeks to encourage Florida farmers to produce more meat for armed forces and home consumption as well as implementing best preservation practices(curing, canning, storing, etc.) so that "no meat is lost through spoilage or carelessness...after it is produced." Additionally it asks farmers and their families to limit their consumption of meat to the average national allowance. Includes tips for farmers and their families on how to best prepare, preserve, store and use meat products.

Date

1942-11

Creator

University of Florida. Agricultural Extension Service
Florida State College for Women
United States. Department of Agriculture
Newell, Wilmon
Sheely, W.J.

Format

Brochures

Coverage

Florida during World War II (1939-1945)

Topic

Agriculture And Livestock

Subjects

Agricultural extension work
Florida State College for Women
Food conservation
Meat industry and trade--United States
Rationing--United States
United States. Department of Agriculture
University of Florida--Agricultural Extension Service
University of Florida. Agricultural Extension Service
World War, 1939-1945--Food supply--United States

Geographic Term

Gainesville

General Note

“Share the Meat” was a voluntary food conservation program established by the Office of Defense Health and Welfare Services in partnership with the Office of Civilian Defense, the United States Department of Agriculture and the Office of War Information during World War II. Beginning in November 1942, the program encouraged Americans to voluntarily limit the amount of red meat they consumed to 2.5 pounds per person per week. The goal was to prepare American civilians for eventual mandatory food rationing and to educate families, particularly housewives, on the use of alternative and supplemental foods, such as poultry, fish, organ meat, eggs, cheese, peanuts and beans. Share the Meat successfully reduced the amount of red meat Americans consumed but not enough to avoid mandatory restrictions to ensure adequate supplies for the troops serving overseas. In March 1943, the Office of Price Administration instituted a points-based rationing system for most cuts of red meat, tinned meats and fish.