The U.S. Food Administration was created by an Executive order of August 10, 1917, to assure the supply, distribution, and food conservation during World War I; facilitate the movement of foods and prevent monopolies and hoarding; and maintain governmental control over foods chiefly by means of voluntary agreements and a licensing system. Federal food administrators were appointed for each State to implement the Administration's programs. After November 11, 1918, the Administration was gradually dismantled and its rules and regulations revoked. An Executive order of August 21, 1920, terminated all branches of the Food Administration still in existence, and the majority of its records were placed in the custody of the U.S. Grain Corporation.

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