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The objective of this review is to analyze crucial factors in the output fromthe production of proteins in food of animal origin, such as milk, meat andeggs. We then consider inputs such as land, water, fuel, minerals and feed,as well as characterize emissions. Finally, we estimate footprints forland (land footprint, LF), water (water footprint, WF) and greenhouse gasemissions (i.e., carbon footprint, CF) during the production process. Thewide range of different land and water inputs per unit feed between variousstudies largely influences the results. Further influencing factors are  species and categories of animals that produceedible protein, their yields and thefeeding of animals. Coproducts with no or low humanly edible fractions andgrassland as feed contribute to a lower need for arable land and lower LF, WFand CF. The most efficient land use or the lowest LF per kilogram of edibleprotein was estimated for higher milk and egg yields; the highest LF valueswere calculated for beef, followed by pork. The lowest WF and CF werecalculated for edible protein of chicken meat and eggs. Edible protein fromruminants is mostly characterized by a higher CF because of the high greenhousegas potential of methane produced in the rumen. A key prerequisite forfurther progress in this field is the harmonization of datacollection and calculation methods. Alternatives to partial or complete replacementof protein of terrestrial animals, such as marine animals, insects, cellcultures, single-cell proteins or <q>simulated animal products</q> from plants,as well as changing eating patterns and reducing food losses arementioned as further potential ways for more efficient feed production. Forall those dealing with plant or animal breeding and cultivation and all thosewho are working along the whole food production chain, it is a major challenge to enhancethe production of more food for more people with, at the same time, less,limited resources and lower emissions

Invited review: Resource inputs and land, water and carbon footprints from the production of edible protein of animal origin