While turkey has long been a staple of Thanksgiving and holiday feasts, the protein has been moving into a year-round menu workhorse in foodservice, especially on college campuses where future menu trends can emerge. As recently as 1970, 50 percent of turkey was consumed during the holidays. Today, that number is around 31 percent, according to statistics from the National Turkey Federation. And per-capita turkey consumption has increased since 1970 by 102 percent, to 16.4 pounds per person ...
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