Without a doubt, Lend-Lease food proved vital to the maintenance of adequate nutrition levels for Soviets and other Lend-Lease beneficiaries.
In 1944, 2% of the United States’ food supply was exported to the Soviet Union, 4% to other 42 Lend-Lease recipients, 1% to commercial exports, and 13% to the 12 million in the U.S. military who participated in the war between 1941 and 1945.
This aid was made possible due to sacrifices made by the American people and an enormous increase in American agricultural and industrial production — up 280% by 1944 over the 1935-39 average.
About $11 billion in war materials and other supplies were shipped to the Soviet Union from the United States over four major routes between 1941 and 1945. In addition to military equipment, the USSR received non-military items like cigarettes, records, women’s compacts, fishing tackle, dolls, playground equipment, cosmetics, food, and even 13,328 sets of false teeth.
Soviet requests for food emphasized canned meat (tushonka), fats, dried peas and beans, potato chips, powdered soups and eggs, dehydrated fruits and vegetables, and other packaged food items. Dehydration, which made shipping food to the Soviet Union possible under the program, led to a rapid expansion of American dehydrating facilities, which eventually influenced the domestic market and the diet of American people in the post-war period until today.
Lend-Lease accounts show that, in 1945 alone, about 5,100,000 tons of foodstuffs left for the Soviet Union from the United States; that year, the Soviets’ own total agricultural output reached approximately 53,500,000 tons. If the 12 million individual members of the Soviet Army received all the foodstuffs that arrived in the USSR through Lend-Lease deliveries from the United States, each man and woman would have been supplied with more than half a pound of concentrated food per day for the duration of the war.
Post-World War II changes in food production, supply and dietary guidelines were significantly influenced by wartime rationing, technological advancements and changing consumer preferences. The war led to rationing and shifts in food availability, while also spurring the development of new food technologies and influencing consumer preferences. These factors, combined with the rise of food marketing, dramatically altered the American diet.
Rationing to ensure equitable distribution of scarce resources significantly impacted food availability and consumption patterns. Rationing of items like sugar, coffee, meat and butter altered what foods were readily available and how they were prepared. Rationing encouraged the use of less expensive cuts of meat and the creation of recipes that stretched the available meat supply, such as meatloaf and stuffed peppers. Frozen food, previously not widely adopted, gained traction during the war due to rationing and the need for longer-lasting food storage.
New technologies developed during the war in food preservation and packaging led to the rise of industrially processed foods. Convenience foods became more prevalent as the emphasis shifted toward ease of preparation and speed; however, often at the expense of nutritional value. Home appliances like refrigerators and freezers became more common, further impacting food storage and preparation methods.
Exposure to new and different cuisines during the war expanded American palates and led to the adoption of new flavors, dishes and changing consumer preferences. Subsequently, food companies invested heavily in advertising and marketing, influencing consumers’ food choices and creating demand for processed foods. The rise of chain restaurants and fast food further altered eating habits, emphasizing speed and convenience over nutritional value.
In summary, the post-war period saw a complex interplay of factors that dramatically changed the American diet and the way we approach food today. Rationing during the war, technological advancements in food production and supply, and evolving scientific understanding of nutrition all contributed to the shift toward a more processed and convenience-driven food culture.
The negative outcome of the post-war food production and supply have been an undeniable obesity of the American population of all ages, ethnicities and social groups. Two dramatic examples can be found in architectural changes. Due to changes in the food production in post-war America, enhancements were required in the seats of two iconic American venues — the Lincoln and Ford Theatres in Washington, D.C. This was a direct result of a rapid enlargement and obesity of the American population.
The Lincoln Theatre is a historic venue that opened in 1922 and was once a hub for entertainment. The Theatre has undergone several renovations throughout its history, with significant work done in the 1990s and more recently in the 2020s. These renovations aimed to restore the historic theater of the 1920s, enhance accessibility, and improve amenities for both patrons and performers. One of the key renovations and improvements included installing new, enhanced and cushioned seats suitable for today’s enlarged American audience.
• Alexander Dolitsky was born and raised in the former Soviet Union before settling in the U.S. in 1978. He moved to Juneau in 1986 where he has taught Russian studies and archaeology at the University of Alaska Southeast. From 1990 to 2022, he served as director and president of the Alaska-Siberia Research Center.
