The Produce Moms Podcast Episode 17

Improving Fast Food Nutrition with Taco Bell’s Manager of Global Nutrition & Sustainability, Missy Schaaphok, RDN

“We have to think beyond what’s on the menu because people are starting to care more about, not just how things taste, but they want to know that the food is good for them, and it’s also good for the world”

In this week’s episode, Lori had the honor of chatting with Missy Schaaphok, RD. Missy is the Manager of Global Nutrition and Sustainability for Taco Bell. Her mission is to continue finding new ways to integrate healthy food into the fast food market. Over the past several years, her team has been responsible for many of the monumental steps towards greater nutrition offered on the Taco Bell Menu. From removal of artificial ingredients to the addition of cage-free eggs, Missy’s team has been working to provide fresh and healthy options for Taco Bell customers. Some have claimed that Taco Bell is the healthiest fast food restaurant!

“Nutrition is so much more than people typically think. It’s a combination of science and emotion… How the food is grown… emotionally everyone has a personal and cultural connection with food… It’s the connection with food and culture that brings out the joy in eating and consuming the food that nourishes our body”

There are over 46 million customers served at Taco Bell each week, which makes Missy’s job no small feat. She and her team are continually working on new ideas that will reach a very large customer demographic. Missy shares about her team’s food innovation, ways that they have worked to make the Taco Bell menu work for anyone’s dietary preferences. She shares that anything on the menu can be customized and gives some examples of modifications that can help you stick to your healthier eating plan.

“We want to make eating well the easy and convenient choice for you.”

Missy has a passion to provide nutritious food options and increase the amount of produce consumed by Taco Bell customers. She even shares some insight on future plans for the Taco Bell menu.

“The introduction of our power menu increased our fresh produce offerings by 175,000,000 pounds per year”

You won’t want to miss this episode!

Some Topics we talk about in this episode:

  • Introduction // Missy Schaaphok – 1:15
  • How Do You Bring Nutrition into Taco Bell? – 3:15
  • How Do You Define Sustainability – 5:45
  • How Do You Define Nutrition? – 7:20
  • Creating Menu Items for the Millions – 10:42
  • Customer Feedback – 16:20
  • Missy’s Insight on the Produce Industry – 20:20
  • Increasing the Consumption of Fruits and Vegetables – 24:20
  • What’s Next for Taco Bell – 27:20
  • Wrap-up – 30:58

How to get involved

The Produce Moms Podcast is live on iTunes, Google Play, Stitcher, and coming soon to Spotify.  If you like what you are hearing on the podcast, reviews, subscriptions & ratings will help us keep this going!  It would mean the world to hear your feedback, and we’d love for you to help us spread the word!

DYK @tacobell serves 46MM customers per week AND increased #freshproduce by 175MM pounds per year...@RDMissy #TacoBell shares more in EP17 of #TheProduceMoms #podcast Click To Tweet

Episode 17 - Taco Bell

Other Episode You May Like

Episode 16: A Recap of Our Best Episodes and a Preview of What’s to Come

Episode 15: Delivering Farm to Doorstep Fruits and Veggies

Episode 14: Advocating for Fresh Produce

Episode 13: Organics: The Fastest Growing Category in the Produce Department

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