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Food for Thought Spring 2019: Mindful Eating at Work

09 Apr 2019 5:59 PM | TCME Admin (Administrator)

Food for Thought Spring 2019: Mindful Eating at Work


  • Mindful Eating at Work, by Lynn Rossy, PhD
  • The Case for Mindful Eating at Work, Tips for Employers, by Cinzia Pezzolesi, PhD
  • A Calm Mind at a Busy Workplace, by Caroline Baerten, MA, RD
  • Foundational Teachings on Mindfulness, Lynn Rossy, PhD

Available in our Food for Thought Store

Introduction to Mindful Eating at Work

The work environment presents many challenges to a mindful eating practice. Short break periods may require us to rush through our meal. Combining eating while working, whether during a business lunch or the increasing practice of eating at our desks, can distract us from our body’s true needs. The quality of food may not meet our needs for physical sustenance. Sometimes, such as at holiday celebrations, food can be present in such large supply that we are tempted to eat beyond satiety. In recognition of these challenges, this issue of Food for Thought addresses eating mindfully at work from multiple perspectives, including tips for individuals and recommendations for workplace supervisors to establish a more mindful eating environment.

In “Mindful Eating at Work,” Lynn Rossy, PhD outlines the main obstacles to eating mindfully at work - common practices regarding workplace food and eating that undermine mindful eating-  and offers constructive alternatives.

Dr. Cinzia Pezzolesi’s “The Case for Mindful Eating at Work: Tips for Employers” discusses how employers can create a more supportive context for mindful eating and the benefits doing so would have on employees and work productivity.

In this issue’s educational handout, “A Calm Mind at a Busy Workplace,” Caroline Baerten, RD provides tips for individuals wishing to extend their mindful eating practice into their work day.

This issue also contains the first in a series of articles exploring the philosophical roots of mindfulness. While the concept of mindfulness is common to many traditions, Buddhist texts provide many extensive, detailed instructions on how to practice it. In Foundational Teachings on Mindfulness, TCME President Lynn Rossy describes the Buddhist concept of sangha, or spiritual community. People are social beings, we live and work in communication and connection with one another. We make profound changes, such as the change to live and eat more mindfully, more readily when we have the support of others. The Buddhist idea of sangha is a human community at its most supportive and harmonious.

Food for Thought is a publication of the Center for Mindful Eating and its Board of Directors. We hope you enjoy this issue of Food for Thought and find nuggets of practical wisdom to nourish your mindful eating practice. Please direct comments and questions to

TCME is a member and donation supported 501(C)3 non-profit organization. We depend your generosity to make our mindful eating programs available. Make a tax deductible contribution on our donation page

The Center for Mindful Eating

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Portsmouth, NH 03802

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