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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.