Missy Schaaphok, RDN

TACO BELL GLOBAL NUTRITION & SUSTAINABILITY MANAGER / GLOBAL CORPORATE DIETITIAN

for something nutrishus

“First, I say, ‘I’m a dietitian’. Then, I tell people, ‘I work for Taco Bell’ (to get their reaction). Very simply put, I make tacos and burritos a little bit better for you.”

I reached out to Missy as I knew we’d all want to know more about her unique role, as many are either unaware or curious about the work dietitians do behind the scenes for brands. She was passionate about finding the right career and worked to create her current position.

Why did you become a RD?

Food and cooking have always been my passion. When I was young, my mom wouldn’t let me pick any cereal unless it had 2 grams or more of fiber. Sub-consciously, I’ve probably always been thinking about nutrition. She also had me cook dinner one night a week ever since I was 11. I had themed dinners, decorated the entire house, and used all my mom’s nice tablecloths and plates. However, up until my freshmen year in college, my dream was to become a veterinarian. I started pre-vet school in Texas, but quickly realized that while I loved animals, I didn’t want to work on them, and Texas wasn’t for me. I moved back to California and finished up my general education at a local community college. It was there I took my first real nutrition course, and I fell in love instantly. It wasn’t until I transferred to San Diego State University that I realized I wanted to become a registered dietitian. It was clear to me from that moment that I wanted to work for a food company – combining my love for food with nutrition.

What area of dietetics do you work in?

I work in a large-scale food service operation, specifically as the head dietitian for a global fast food company.

How would you explain what you do?

First, I say, “I’m a dietitian”. Then, I tell people, “I work for Taco Bell” (to get their reaction). Very simply put, I make tacos and burritos a little bit better for you.

As the Manager of Global Nutrition & Sustainability at Taco Bell, I am responsible for sensible product innovation, internal and external compliance, and affairs and reputation management.

With the expanded curiosity of our customers and other stakeholders, we must think beyond ingredients, because people do not only care about taste, but also want to know if food is good for them and good for the world.

We’ve made significant progress over the years, focusing holistically on food, planet and people when it comes to nutrition and sustainability. So many issues are connected, and we’re able to make an even more positive impact by tackling them together. 

What are your ‘typical’ daily/weekly tasks?

There is no typical day when you’re a dietitian at Taco Bell, and that’s something I love about my job. One day I could be playing around in the kitchen on the latest menu innovation, the next I could be building out a 3-year road map for global nutrition & sustainability, or the next day presenting at an industry event. I’m involved in global activity on nutrition & packaging related priorities like menu labeling for restaurants and single-use plastic bans. We do extensive development work to provide customers with ingredients that are easy to understand and responsibly sourced. We regularly consult with industry experts working in the food industry, public health, policy and regulation to help identify areas of opportunity for our ingredients, menu and overall strategy.

What has been your career path?

What ultimately led me to work for Taco Bell is my passion for food and science. During my internship with Rubio’s Restaurants in San Diego, I realized I loved food science. After my internship ended, I worked full time for Rubio’s in their Food and Beverage, Purchasing and Quality Assurance departments. From there, I worked as a Research & Development Scientist for Glanbia Foods, formulating micronutrient premixes to fortify food, beverage and cosmeceutical products. At this point, I quit that job and went to complete my dietetic internship through the University of Delaware. Finally, before Taco Bell, I worked for the American Red Cross Women, Infants, and Children (WIC) Program, a government funded non-profit organization that teaches nutrition education and counseling to low-income families. My job was to create and facilitate culinary nutrition through hands-on cooking classes and demonstrations. At WIC, I wrote and published my first cookbook, ‘WIC Tested, Dietitian Approved’.

Taco Bell originally hired me to do product development; however, about 6 months into the job, I realized that my credentials could be put to good use and championed for my role to lead nutrition. I had no idea what that meant or what I was really asking for, but I’m glad I went for it. Shortly after, I became the first dietitian at Taco Bell, and now I’m leading Global Nutrition & Sustainability, all of which has been a remarkable and humbling learning opportunity.

What advanced education or special training do you have?

I have certifications from the Culinary Institute of America on Mediterranean cuisine, Prepared Foods Network on Ingredient Application & Functionality, and Grocery Manufacturer Association on Food Labeling.

Through Taco Bell and Yum!, I’ve completed internal trainings on leadership, media, and adult learning techniques.

In an ideal world, what does the industry look like 5 years from now?

With advances in technology and catering to individual needs, I expect to see more development in personalized nutrition and people eating more plants. Flexitarians (people who occasionally eat less meat) are a growing audience. We’re seeing a huge shift of people today who are largely meat eaters wanting to move to flexitarian-style eating. I’ve worked on many product launches and menu strategies at Taco Bell, but I’m most proud of the new national vegetarian menu that launched this year, which supports this plant-forward movement.

What misinformation about RDs would you like to clear up?

There’s most likely a dietitian or a nutrition professional working behind the scenes within a food company, so know that someone is advocating for nutrition. And, we use a lot of the same food you would find in the grocery store.

What are challenges you encounter as a RD?

There are a lot of competing priorities and no one-size-fits-all approach - whether it’s reducing sodium or added sugar, advocating for animal welfare changes, or improving packaging and recycling efforts. It’s a constant balancing act to manage what consumers want with endless external factors, functionality, taste, and value.  

What is your favourite meal?

I absolutely love Indian food. And my go-to meal is Chicken Tikka Masala with Vegetable Biryani and Garlic Naan. At Taco Bell, it’s our new Black Bean Crunchwrap with Diablo Sauce. I had no idea that our black beans and nacho cheese could taste so good together!

What tip(s) would you give to our readers?

Ralph Waldo Emerson once said, “Do not go where the path may lead, go instead where there is no path and leave a trail”. Follow your passion.

I also constantly remind myself that small changes do make a big impact. Reducing sodium or calories even by a small amount literally impacts millions of people per day. For Taco Bell, a 15% reduction in sodium equates to 1.5MM lbs of salt removed each year. And, there is no better place to make change then from within. Without RDs at food companies, there is no internal advocate to drive positive change.

More about Missy: 

Instagram: @missfoodierd

Twitter: @RDMissy

LinkedIn: Missy Schaaphok, RDN

Thanks Missy!