About Lynn

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Lynn Rossy, Ph.D. is a health psychologist specializing in mindfulness-based interventions. She developed a ten-week, empirically validated Eat for Life class that teaches people to eat mindfully and intuitively, love their bodies, and find deeper meaning in their lives.  Her book, The Mindfulness-Based Eating Solution, is based on the concepts in her program. Lynn is a long-time practitioner of mindfulness meditation and Kripalu yoga. She is the President of the Center for Mindful Eating.

My discovery of mindfulness practice back in 1998 not only changed my life but quickly blossomed into a professional career path. My training and focus from that time on has been to offer mindfulness-based interventions to groups and individuals in the service of helping people create more joyous, healthy and meaningful lives.

After living in California during my 20s in order to “find myself,” I returned to my hometown of Columbia, Missouri, to pursue my doctorate in psychology. After receiving my training as a health psychologist, I developed the Mindfulness Practice Center on the University of Missouri campus in 2002 for faculty, staff, and students. Trained through the Center for Mindfulness in Healthcare, Medicine, and Society in Boston to offer Mindfulness-Based Stress Reduction, these programs formed the basis of my early work. Along the way, I have been teaching, developing, and researching mindfulness-based interventions targeting stress, pain, cancer, depression, and eating.

In 2007, I developed a ten-week program called Eat for Life that helps people have a better relationship with food and their bodies. A study on the program was published in the American Journal of Health Promotion in 2014. Results indicate that at the end of ten weeks, participants in the experimental group demonstrated a significant increase in intuitive eating and body appreciation and a decrease in disordered eating (primarily binge eating) in comparison to a wait list control group. Most importantly, an increase in the skill of mindfulness predicted the other positive changes. I wrote The Mindfulness-Based Eating Solution (published by New Harbinger in 2016) in order to offer the scientifically validated practices in Eat for Life to a wider audience.

In 2015 I was invited to serve on the Board of The Center for Mindful Eating, a non-profit organization whose mission is to teach and serve professionals who work in the field of mindful eating, became Vice President in 2017, and President in 2018.  In my role on the board, I am interested in furthering the research in the area of mindful eating, teaching professionals how to offer this practice to their patients,  teaching the general public about how to savor their food and love their bodies, and helping organizations bring mindful eating to the workplace.

After spending many years at the University of Missouri–at the Student Health Center and then at Healthy for Life, the wellness program for faculty and staff, I was hired for a year (2016-2017) as the Director of Integrated Wellness at Veterans United Home Loans. Veterans United was nominated #27 of 100 Best Companies overall and #9 Best Workplace for millennials by Fortune in 2017. My job was to offer mindfulness-based interventions to their employees which culminated into a new Mind Body studio being developed there. I am currently Executive Director of Tasting Mindfulness, a company centered on offering mindfulness practices to the workplace and to professionals and lay people around the world.

In support of my own mindfulness practice, I completed the Community Dharma Leader training through Spirit Rock Meditation Center in California in 2008 and taught meditation for many years at Show Me Dharma, the local Buddhist meditation center. I completed a 200-hour yoga teacher training at Kripalu Yoga Center in 2002 and have taught yoga at alleyCat yoga center in Columbia, MO, as well as at Pura Vida Retreat and Spa in Costa Rica.

As a lover of food and an aspiring food activist, I was a member of the Slow Food Katy Trail Chapter of the International Slow Food Movement for many years and more recently became a member of the St. Louis Chapter of Les Dames d’Escoffier International, an organization of professional women with high achievement in the fields of food, fine beverage and hospitality.

I taste mindfulness in my own life by meditating daily, doing yoga poses whenever possible (even in the grocery store), taking long walks and biking on the Katy Trail, playing the piano, singing, seeking out diverse food experiences, watching documentary films, and breaking out in spontaneous dance and laughter at any moment.