§ Mr. Sorensenasked the Parliamentary Secretary to the Ministry of Food (1) whether, in order to secure a greater supply of meat and cheese for the working-class population, he will arrange in hotels and restaurants that no meat or cheese is used in meals on certain days of the week;
(2) whether he has taken, or will take, steps to discover the total daily consumption of rationed foodstuffs consumed on the average by persons dining in expensive restaurants and hotels, and in cheap cafes and refreshment rooms, respectively; 43W and whether he will consider a system of rationing for hotels and restaurants that will ensure no person securing more than an equitable share of rationed foodstuffs?
Major Lloyd Geogre:Catering establishments of all types are entitled to receive rationed food on exactly the same basis, except that works canteens and community kitchens are assured of a minimum supply of meat, whilst other types have no such assurance. There are approximately 180,000 catering establishments and I fear that it would not be practicable to ascertain the average consumption of rationed foods in varying types of establishment. My Noble Friend is, however, in close consultation with representatives of the catering industry with a view to regulating the consumption of food, especially of foods which are in short supply.