8 septembre 1914
28 février 1921
Direction du ravitaillement
Services du ravitaillement
France. Services du ravitaillement (1914-1921)
Le service du ravitaillement civil est constitué de :
2 sections dirigées par un chef de section assisté d’enquêteurs et d’auxiliaires :
• ravitaillement en grains, farines et fourrages ;
• toutes autres denrées et marchandises.
(arrêté 10 septembre 1914)
puis de 3 sections :
• section commerciale : ravitaillement en grains, farines et fourrages, notamment achats, réquisitions, cessions, répartition, transports et autres opérations concernant blés et farines ;
• section administrative : ravitaillement en denrées et marchandises autres que les grains, farines et fourrages, affaires administratives ;
• section de comptabilité : recettes et dépenses pour les acquisitions de blés et farines.
(arrêté du 23 octobre 1915)
Les arrêtés des 15 mai et 24 juillet 1917 organisent les services au ministère du Ravitaillement général.
Direction du ravitaillement
• Cabinet du directeur.
• Service du personnel.
• 1re section. Section administrative et économique
- Service des études économiques et administratives.
- Service de liaison avec l’inspection générale du ravitaillement.
- Service des transports.
- Service de liaison avec les ministères du Commerce et des Finances.
• 2e section
Sucres.
• 3e section
Viandes, pommes de terre, fruits et légumes frais, lait, beurre, œufs, fromages.
• 4e section
Poissons, sels, riz, café, huiles, graisses, légumes secs, pétrole et essence, bougies et autres matières d'éclairage.
• 5e section
Section d’Arkhangelsk. Ravitaillement en produits russes.
Sous-direction des céréales
• 1re section
Contrôle, mesures législatives, dérogations, taxes, pâtes alimentaires, pain, fourrages.
• 2e section
Achat et transports.
• 3e section
Transit et répartition.
• 4e section
Contrôle des moulins et de la boulangerie.
L’arrêté du 29 octobre 1917 réorganise les services du ministère du Ravitaillement général
Direction du ravitaillement
Le directeur du ravitaillement a une autorité directe sur les services administratifs, le service financier et l'inspection générale du ravitaillement, il exerce un contrôle général sur la direction des services commerciaux.
Services administratifs
• Statistiques et documentation.
• Législation.
• Propagande, économies et mesures de restriction volontaires.
• Blocus, prohibitions d'importation et d'exportation et dérogation.
• Ravitaillement des régions envahies et des prisonniers.
• Contentieux, répression des fraudes et de la spéculation.
• Personnel de l'administration centrale et des services extérieurs.
Direction des services commerciaux
• Secrétariat général.
• Affaires réservées.
• 1re sous-direction – approvisionnements
- Céréales.
- Contrôle des moulins et de la boulangerie, pâtes alimentaires, biscuiterie, dérogations.
- Sucres.
- Graines oléagineuses et corps gras.
- Transports maritimes.
• 2e sous-direction – contrôle des vivres et répartition
- Liaison avec l'inspection générale du ravitaillement.
- Organisations diverses relatives à la consommation (coopératives).
- Viandes.
- Pommes de terre, légumes et denrées diverses.
- Répartition du sucre, chocolat, confiserie, pâtisserie.
- Liquides.
- Huiles et corps gras, pétrole et essence.
• Services des transports terrestres.
Inspection générale du ravitaillement
• Répartition des denrées et produits pour les besoins de l'armée.
Service financier
• Budget.
• Ordonnancement.
• Comptabilité.
• Matériel.
L’arrêté du 24 décembre 1917 organise les services du sous-secrétariat d’État au Ravitaillement.
Services administratifs, économiques et financiers
• Services administratifs
- Statistiques (production, importation, consommation, cours des denrées), législations étrangères, documentation générale. Publication des documents officiels relatifs au ravitaillement.
- Études économiques diverses, mesures à envisager pour la fin de la guerre et pour l’après-guerre en ce qui concerne le ravitaillement.
- Questions relatives au blocus, prohibitions d’importation et d’exportation et dérogations.
- Études législatives, préparation des projets de loi, décrets, arrêtés et règlements, documents à soumettre aux commissions parlementaires, secrétariat administratif des divers comités consultatifs établis auprès du sous-secrétariat d’État.
- Économies, mesures de restriction volontaires et obligatoires et contrôle de leur application.
- Physiologie en ce qui touche les questions d’alimentation.
- Ravitaillement des régions récupérées, rapports avec les chambres de commerce concernées, prisonniers de guerre.
- Contentieux, répression de la spéculation et des manœuvres d’accaparement en matière de ravitaillement.
• Services financiers
Préparation du budget, ordonnancement, caisse, comptabilité budgétaire, comptabilité du compte spécial, compte définitif des dépenses, matériel, assurances maritimes terrestres ou autres, inspection et contrôle financier à l’extérieur.
• Service de la propagande
Préparation des rapports avec la presse, conférences, représentations cinématographiques, affiches, relations avec les associations, ligues et tout groupement œuvrant pour diffuser la politique du ravitaillement.
Services techniques et des fabrications
• Sous-direction des subsistances militaires
• Inspection technique des subsistances (section des fabrications, section de l’outillage mécanique, section de l’organisation du travail, section des succédanées)
• Inspection générale du ravitaillement (service central et missions)
• Essences et combustibles
• Transports terrestres
• Personnel militaire et civil
Services commerciaux des céréales et des importations
• Céréales exotiques.
• Céréales indigènes.
• Contrôle des moulins et des boulangeries, biscuiteries, dérogations.
• Transports maritimes.
• Transit et cabotage.
Services commerciaux des vivres
• Ravitaillement civil, organisations diverses relatives à la consommation, coopératives.
• Ravitaillement militaire, coopératives d’armée et centres de denrées d’ordinaire.
• Légumes secs, riz, pâtes alimentaires.
• Viandes et graisses, lait, beurres et fromages.
• Fourrages, pommes de terre.
• Sucre, saccharine, café, chocolat.
• Liquides, vins, cidres et bières, huiles.
Services commerciaux de l’Afrique du Nord, des colonies et des régions occupées par l’ennemi
• Algérie et Tunisie.
• Maroc.
• Colonies.
• Régions occupées par l’ennemi.
Dès 1914, le problème du ravitaillement de la population est l’un des premiers à se poser et reste capital pendant toute la durée de la guerre et au-delà. Il conditionne en effet le moral des civils, dont le soutien sera assuré par une politique d’intervention de l’État basée sur l’obtention d’un rendement maximum de la production nationale, des importations devenues vitales et une réglementation de plus en plus étroite de la consommation.
La France ne pouvant compter sur ses seules ressources pour nourrir la population, du fait de la désorganisation de l’économie et de l’invasion d’une partie de son territoire, dans les jours qui suivent l’entrée en guerre, il est créé au ministère du Commerce et de l’Industrie une commission présidée par Fernand Chapsal, président de la commission permanente des valeurs de douanes, chargée de réunir toutes les informations concernant les ressources venant de l’extérieur destinées à l’approvisionnement (décret du 6 août 1914).
Replié à Bordeaux, le gouvernement crée par décret du 8 septembre 1914 un service du ravitaillement pour la population civile sans rang de secrétariat d’État, rattaché au ministère du Commerce et de l’Industrie ; le ravitaillement militaire étant quant à lui du ressort d’un sous-secrétariat d’État de l’Intendance et du Ravitaillement (1er juillet 1915-12 décembre 1916). À sa tête est nommé Fernand Chapsal avec le titre de directeur ; il dirigera les services du ravitaillement jusqu’à leur suppression en 1921.
La mission du nouveau service consiste à centraliser tous les renseignements et à prendre toutes les mesures de nature à concourir au ravitaillement de la population civile, selon deux axes essentiels : l’importation et la répartition des denrées.
Le service du ravitaillement prépare et soumet au ministre les marchés de fournitures, de transports et de manutention et toutes les conventions concernant le déchargement dans les ports, la réception, l’expédition, la mise en dépôt et la livraison des blés et farines ; il transmet aux préfets les instructions relatives aux réquisitions et achats ainsi que la répartition par voie de cessions ; il veille à la conservation et au renouvellement des stocks au fur et à mesure des besoins.
Pour financer cet énorme effort en s’affranchissant des contraintes budgétaires, l’État a recours à la procédure du compte spécial déjà utilisée pour les charbons.
La loi du 16 octobre 1915 qui a chargé le ministère du Commerce et de l’industrie d’effectuer des achats de blés et de farines, de faire procéder aux réquisitions et de répartir les denrées par voie de cessions, crée un compte spécial « Alimentation en blé et en farine de la population civile » doté d’un crédit de 120 millions. L’article 7 de la loi du 20 avril 1916 complète le compte spécial d’une seconde section pour les produits autres que les blés et farines.
Les difficultés d’approvisionnement croissantes et la hausse des prix réclament une centralisation accrue, d’où la réunion du ravitaillement civil et militaire et des transports - qui prennent une importance grandissante comme arme économique - dans un grand mais éphémère ministère des Travaux publics, des Transports et du Ravitaillement confié à Édouard Herriot (décret du 31 décembre 1916). Le ravitaillement est ensuite érigé en ministère indépendant (avec les transports maritimes de mars à juillet 1917) sous l’autorité de Maurice Viollette puis de Maurice Long (20 mars-16 novembre 1917).
C’est à partir de 1917 que l’intervention de l’État atteint un sommet avec l'accroissement des compétences des services et le renforcement de la taxation et du rationnement ; elle culmine avec la loi du 10 février 1918 qui donne au gouvernement un pouvoir général absolu de réglementation et établit des sanctions aux décrets et arrêtés rendus pour le ravitaillement national.
Dans le cabinet Clemenceau, le ravitaillement est finalement rattaché au ministère de l’Agriculture dans un sous-secrétariat d’État attribué à Ernest Vilgrain qui dirige l’ensemble des services du ravitaillement (décret du 27 novembre 1917).
Après la cessation des hostilités, la législation sur le ravitaillement est maintenue jusqu’au retour de la liberté commerciale, et le sous-secrétariat d’État poursuit son action au ministère de l’Agriculture, puis à partir de 1920 au ministère du Commerce et de l’Industrie, sous la responsabilité de Robert Thoumyre (décret du 20 janvier 1920).
Le compte spécial du ravitaillement institué en 1915 est clos par la loi du 9 août 1920, avec un terme fixé initialement au 31 mars 1921, puis repoussé au 31 décembre 1921. Les opérations de recettes et de dépenses n’ayant pu être effectuées à cette dernière date sont rattachées au budget général de l’État.
Le sous-secrétariat d’État au Ravitaillement est en conséquence supprimé par la loi de finances du 28 février 1921. La liquidation des opérations restant à effectuer au compte spécial du ravitaillement est dévolue à un sous-secrétariat d’État au ministère des Finances dont le titulaire est André Paisant (décret du 29 janvier 1921). Le service d’apurement des comptes spéciaux du Trésor créé par la loi du 1er décembre 1922 prend en charge in fine les comptes du ravitaillement.
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