Book excerpt: Climate change is considered to be a threat to the survival of the planet. Among the many contributors to climate change is the production of food. The agriculture industry is one of the largest contributors to environmental challenges, such as global warming potential, that increases the threat of climate change. This thesis analyzes the required resources and environmental impacts of producing 1 kg of chicken, pork, and tofu. It also analyzes how the various resources, including feed, organic soybean, electricity, housing systems, manure management, and others, compare to one another concerning their environmental impacts. Finally, it reviews the process involved in producing each product that contributes the most to the impact categories of acidification potential, eutrophication potential, land use, and global warming potential. To address these issues, a Life Cycle Assessment (LCA) was completed by performing a Life Cycle Inventory (LCI) in the openLCA software, using reviewed data from the ecoinvent database. A Life Cycle Impact Assessment (LCIA) took the results from the LCI using the ReCiPe method and transformed them into impact category results that show the effect on the environment. The impact category results reveal that pork has the highest environmental impact in all categories analyzed. Though tofu has the lowest environmental impact in most categories, chicken has the lowest impact in the agricultural land occupation potential category. This study suggests that while demand for meat continues to grow worldwide, the environmental implications are high enough that changes should be made within the supply chain in order to ensure a sustainable future. Keywords: Life Cycle Assessment, environmental impact, impact potential, animal agriculture, plant-based, food, chicken, pork, tofu.