In times of war, food becomes a major concern in military and civilian matters. This contribution aims to discuss the food situation in France and its specificities between 1914 and 1918. It focuses on food supply both for the military and the home front, in order to understand how those issues are connected and entangled. It covers official directives, as well as everyday life and the impact on individuals and collective groups, to demonstrate how food is part of the process of totalization and how the French reacted and adapted on both societal and state levels.