The real threat to Britain’s food supplies and its ability to continue the war effort came in 1916 when a new campaign of 'unrestricted submarine warfare' began.
By August 1917, 1,500,000 tons of British merchant shipping had been sunk. At one stage only four days’ supply of sugar remained and a few weeks’ worth of wheat flour. The shortage of many forms of food led to long queues at the shops and rapidly rising prices.
In Britain various measures were taken to prevent starvation. In December 1917 compulsory rationing was introduced.
The aim of rationing was to conserve food supplies, ensure fair distribution and control rising prices caused by food becoming more scarce.
Rationing was in force throughout Scotland by April 1918. Sugar was the first to be rationed and this was later followed by butcher meat.
By the end of the war almost all foods were subject to price control by the government.
Town councils were encouraged to allocate patches of land to townspeople to grow vegetables. The government also began a propaganda campaign to reduce waste and produce more food.
British farmers were paid subsidies to plough up pasture land and plant crops such as potatoes and wheat which were rich in carbohydrates and therefore, energy.
As a result of these measures, Britain was never faced with food shortages on the same scale as Germany, where in the winter of 1917-1918 over 500,000 German civilians died of starvation.
When war broke out, Scotland’s east coast fishing industry faced hard times.
Initially the North Sea was almost totally closed to fishing, athough when food supplies became scarce restrictions on fishing were lifted.
However, by this point many boats and crews were serving as support to the Royal Navy.
In 1918, the fishing industry faced rising fuel costs and needed to repair and re-equip boats after war service.
Although the fishing industry did recover, traditional export markets in Germany, Eastern Europe and Russia were lost due to revolution and post-war changes.