Our next guest, Missy Schaaphok, is a fellow hybrid leader at an iconic brand: Taco Bell. Her superpowers? Sustainability AND nutrition.

As someone who has always had a passion for food and nutrition and its impact on the environment, Missy gets to combine the best of both worlds as Director of Global Nutrition & Sustainability at Taco Bell. 

Her unique background over the past two decades has shaped her career skills in sustainability, nutrition science, product innovation, regulatory compliance, and affairs and reputation management. Missy has been recognized for her leadership  by American Food Hero, by EatingWell Magazine, and regularly serves as a speaker on expert panels and at key industry events. 

Missy is an expert in sustainable nutrition science and uniquely apply that knowledge to the food industry. In this episode, Missy helps us better understand the natural intersection between nutrition and sustainability, recognizing that her work impacts both personal and planetary wellness. Missy walks us through setting and cascading goals for sustainability and nutrition while maintaining the brand's unique execution based on its customer or stakeholder focus. Missy and host Lauren Scott also dive into her concept of “stealth health” and how this gradual approach could also be applied to sustainability initiatives. We look at Taco Bell’s programs around recyclable, compostable, or reusable packaging, waste management, energy efficiency at the building or restaurant level, stakeholder education, and an incredible partnership underway in regenerative agriculture.

Message us your thoughts!