By Jeanine Bentley
Special to Poultry Times
WASHINGTON — According to USDA's Economic Research Service’s food availability data, the annual per capita supply of total red meat (beef, pork, veal and lamb), poultry (chicken and turkey), and fish/shellfish available for consumption in the U.S. has fallen over the last seven years after reaching 200 pounds in the mid-2000s.
In 2014, aggregate red meat, poultry, and fish/shellfish availability on a boneless, edible basis fell to 181 pounds per person, the lowest level since 1983.
ERS calculates food availability in a given year by totaling. . .
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