The food supply relies on ingredients and foods from animals, fish, and seafood—from fresh meat to isolated dairy protein. There are unique sustainability considerations for the production and harvesting of these products that includes the well-being of the animals and their disproportionately large impact to the environment. Animal welfare is a subject of emerging regulations that can further add to cost risks. Aquaculture, or fish farming, produces half the seafood consumed globally and its role in our food supply will be increasing. There has been significant activity in the food industry to move toward responsibly harvested and farmed seafood. Animal-based food products and ingredients have significantly greater environmental impacts than other food products. The FAO determined that 14.5% of all human-induced greenhouse gas (GHG) emissions come from livestock production. The overall environmental footprint from livestock and seafood production is significant but can be reduced.