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WW2 Rations 1940: weekly, per one person (adult)

Butter: 50g (2oz)
Bacon or ham: 100g (4oz)
Margarine: 100g (4oz)
Cooking fat/lard: 100g (4oz)
Sugar: 225g (8oz).
Meat: To the value of 1/2d and sometimes 1/10d – about 1lb (450g) to 12ozs (350g)
Milk: 3 pints (1800ml) occasionally dropping to 2 pints (1200ml).
Cheese: 2oz (50g) rising to 8oz (225g)
Eggs: 1 fresh egg a week.
Tea: 50g (2oz).
Jam: 450g (1lb) every two months.
Dried eggs: 1 packet (12 eggs) every four weeks.
Sweets & Chocolate: 350g (12oz) every four weeks

http://www.lavenderandlovage.com/2012/11/the-wartime-kitchen-living-of-rations-with-ration-book-cooking-day-one.html .

https://www.cooksinfo.com/british-wartime-food/ .

https://en.wikipedia.org/wiki/Rationing_in_the_United_Kingdom .

Although food in Britain was rationed, it was in fact in plentiful supply. Whilst luxury items may have been more difficult to find, there was always sufficient bulk foods such as bread, potatoes and vegetables to make sure that the people did not go hungry. Britain did discriminate in favour of the armed service and industrial workers in terms of food supply, but this only accounted for 20 per cent of the population, and despite this there was still enough food supply for the remainder. This was coupled with the growth in dairy farming, and also the desire of the government to encourage individuals to open their own allotments and grow their own vegetables. As a result of German attacks against ships bringing foods to Britain, food imports of necessity fell, but home production increased, typified by the ‘dig for victory’ campaign.

https://reviews.history.ac.uk/review/1114 .

Food waste was identified as a problem in the UK as early as World War I.

During World War II, rationing was imposed almost immediately. Restrictions were immediately more stringent than in the Great War as with effect from 8 January 1940 ration books were issued and most foods were subject to ration. By August 1940, legislation was passed that made the wasting of food a prisonable offence. Posters encouraged kitchen waste to be used for feeding animals, primarily swine but also poultry.

Many of the methods suggested by current campaigns to prevent food waste have taken inspiration from those of World War II. Despite this, it remains debatable whether the waste campaigns and rationing, during and post WWII, achieved any long-term change in people's attitudes towards waste.
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Combating food waste was one of the initial goals of the Women's Institutes (WI), set up in 1915, and remains a subject of their campaigns. Rationing was adopted during World War I, although it was voluntary, from February 1917; it was only between December 1917 and February 1918 that rationing began, in stages, to be made compulsory. As well, there is no evidence to suggest that by 1918 fines were imposed on either individuals or businesses for wasting food. Meanwhile, in the USA (where shortages were hardly comparable), legislators considered laws restricting the distribution of food in order to cut waste, breaches of which might be punishable by fines or imprisonment.

https://en.wikipedia.org/wiki/Food_waste_in_the_United_Kingdom#History