This paper aims to review the current state of knowledge on the significance of livestock genetic resources in the context of increasing global food availability. The still unresolved problem of world hunger and the rapidly rising human population, especially in underdeveloped areas, mainly in Africa and Southeast Asia, requires numerous measures to ensure food security. Global production of food of animal origin is generally determined by international breeds selected for high performance in the production of a particular product (meat, milk, or eggs). These breeds, as well as industrial food production systems, are crucial to ensuring global food security. Unfortunately, they exert significant pressure on the environment. In developing countries, extensive, low-input production systems relying on local animal breeds are also important in food production. These breeds are less productive, but having lived in a given region for decades, they have acquired many adaptive traits, i.e. better utilization of poorer quality feed, adaptation to adverse climatic conditions (high/low temperature or drought), and resistance to parasites or diseases. These breeds are also often used for crossbreeding with imported exotic high-yielding breeds to increase productivity while retaining the adaptive traits of the local breed. Local breeds have found their niche in food production in developed countries as well. Meat, meat products, cheese, and other dairy products from these breeds are increasingly reaching consumers with quality labels, including information about their origin, and consequently obtaining higher prices.