Purpose In addition to generate environmental impacts, food systems are vulnerable to shortages of the resources on which they rely (e.g. critical minerals, water, land). To eco-design these systems, their environmental footprint and vulnerability to resources must be assessed simultaneously. Resource supply risk methods have been applied to Life Cycle Assessments (LCA) of high-tech products to provide information on resource accessibility. The aim of this paper is to discuss the applicability of these methods to the LCA of food products. Methods Supply risk characterisation factors (CF) are derived from the two acknowledged resource criticality methods of i) the Joint Research Centre and ii) the Yale University. These methods characterise mineral, land and water resources, which are essential for agricultural products. CFs are matched with Life Cycle Inventory (LCI) data, and a comparative LCA on both environmental impacts and resource supply risk is performed on three contrasting bread supply chains. These supply chains differ by agricultural practices, flour milling and bread baking processes, as well as transport distances between intermediaries. Results and discussion