In the article the organization of public catering in the Lower Volga region during the military period is considered. The role of local authorities and trade unions in the decision of problems of a regional public catering is shown, the lacks, taken place in the activity of public catering establishments are noted. Among them are food shortages, low-calorie and the monotony of meals, queues, anti-sanitary conditions of premises of most dining-rooms. The author noted that in the war years in the lower Volga region failed to improve the quality of catering and fully meet the needs of the people in it. At the same time, the activities of local authorities in the region to expand the network of public catering, creating divisions working supplies, finding additional reserves and production of food resources in the war period have played an important role in preventing mass starvation and contributed to solving the food problem in the region.
