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Students Thomas Nenna, Kayleigh Harvey and Neil Brunskill joined Dr Bryce Evans in speaking to BBC Breakfast about World War 1 National Kitchens.
BBC Breakfast, which has seven million viewers across the UK, came live from Constellations in Liverpool's Baltic Triangle, which is hosting the first in a series of events which will take place around the country.
Constellations was transformed into 1917 Britain, and Bryce and his volunteers discussed the menu which includes meat and vegetable stews, bread rolls and puddings.
Liverpool Hope Service and Leadership Award students, staff, and History and Politics students are among the volunteers helping serve up to 150 diners at the first event.
Other events are due to take place in Cardiff, Manchester, Nottingham and Leeds. The events are funded by the AHRC’s 'Gateways to the First World War' project.
National Kitchens ran in in the UK between 1917 and 1919, offering simple meals at subsidised prices. A bowl of soup, a joint of meat and a portion of side vegetables cost 6d - just over £1 in today's money, while puddings, scones and cakes could be bought for as little as 1d (about 18p). The model returned in World War 2, when more than 2000 British Restaurants were opened between 1943-1947.
The food is provided by The Real Junk Food Project (TRJFP) Liverpool CIC - a social enterprise that intercepts surplus food from supermarkets and turns it into nutritious and healthy meals.
Dr Evans also appeared on BBC Radio Merseyside alongside Gabby Holmes, Co-Director of the Real Junk Food project.
Watch the BBC Breakfast report (54 mins in, 1hr 54 in, 3 hours in)
Listen to the BBC Radio Merseyside interview (1hr 25 mins in)