Missy Schaapok has always been passionate about food and nutrition and its environmental impact. She sits at the intersection of those worlds as director of global nutrition and sustainability for Taco Bell Corp. Missy earned her B.S. degree in Foods and Nutrition from SDSU in 2005. She completed her dietetic internship at the University of Delaware in 2009. Missy plays a significant role in how Taco Bell creates food and packaging that is innovative, sustainable, and crave-able. As Taco Bell’s first-ever dietitian, she led the development of the Power Menu, a menu featuring high-protein bowls and burritos under 500 calories. Missy brought customers a vegetarian menu certified by the American Vegetarian Association – the first in the quick-service restaurant industry. She led the global efforts to leave a lighter footprint, announcing Taco Bell’s Global Packaging and Recycling commitment. She was named an American Food Hero by Eating Well Magazine in 2020. Missy is an avid home chef, snowboarder, mountain biker, and dog walker.
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