Animal agriculture is providing high quality protein to the World’s growing population. There have been increases in the production globally of meat, eggs and milk, for instance, between 2000 and 2020. In the cases of chicken meat, eggs, buffalo and dairy cattle milk, the increases in production exceeded the growth in human population. Along with production, there are multiple negative environmental impacts; namely the following: (1) the greenhouse gases (GHG) methane (CH4) and nitrous oxide (N2O); (2) total ammonia (NH3) nitrogen (TAN), (3) particulate matter (PM) namely PM10, PM2.5 and PM1 adversely affecting public health, (4) hydrogen sulfide and other noxious sulfur compounds and (5) eutrophication and acidification. Enteric fermentation in ruminants, and to a less extent pigs, are the major sources of direct emissions of CH4. It is assumed that CH4 generation from enteric fermentation is minimal in poultry. However, this requires further study. Manure is an indirect source of GHGs. Products from ruminants (meat and milk) have the highest intensities of GHG and poultry products (meat and eggs) have the lowest intensities of GHG. Pig meat is intermediate. There are similar relative rankings of intensities for eutrophication and acidification. A series of strategies are proposed to address the environmental impacts of poultry and livestock production.