Judy Barbe, MS, Registered Dietitian Nutritionist
A food thought leader stimulating an informed conversation about nutrition, health, food waste and agriculture.
Food and Nutrition Consultant
♦ Media Source
♦ Food Waste Expert
♦ Recipe Developer
♦ Author, Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being and LiveBest Seasonally, a Fresh Approach to a Life of Vitality
All of the food photos are my own, unless otherwise stated. If you’d like to use one, please seek my permission first. The content of the website and blog are copyrighted.
I have spoken to thousands of people at dozens of conferences – see some quotes below – and webinars across the United States. My recipes and recommendations have been featured on Prevention.com, WomansDay.com, MensFitness.com, ReadersDigest.com, Lovoinc.com, Shape.com, FitnessMagazine.com, FilmJournal.com, FoodNetwork.com, Southeast United Dairy Industry Association, Tillamook County Health Matters, WeightWatchers.com, Oregon Dairy and Nutrition Council, and Walnuts.org.
I am a past chair of the Academy of Nutrition and Dietetics Food and Culinary Professionals Practice Group and a member of the National Cattlemen’s Beef Association Nutrition Seminar Speaker’s Bureau.
Read my newspaper columns in the Casper Star Tribune.
Making it simpler to LiveBest, but you must be present to win!
Looking to inspire your audience with advice that’s both solution-oriented and medically sound? Judy is a registered dietitian nutritionist who has been bringing realistic solutions to tables for more than 20 years. She nudges people toward better-for-you choices as the author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being and LiveBest Seasonally, a Fresh Approach to Living with Vitality, through her regular newspaper columns, radio health minutes, webinar series, and as a BestFoodFacts.org expert.
An eat-most-everything-etarian, Judy thinks good food makes your life better. The more you know about food and cooking, the more you can eat. She just happens to know more about this than most folks. Her personal passion is sharing the news that great food can be enjoyed and healthful — all on the same fork.
As the founder of LiveBest, she specializes in nutrition consulting where she shares proven practices you can take today to live best.
Most people want to live with vitality — to live a higher quality of life longer. Yet, most of us don’t need a complete overhaul — but, instead, a touch up, a refresh, a reboot. What you put on your fork, how you use your feet, who you connect with, and how you feed your soul are keystones to better living. Join registered dietitian and author Judy Barbe as she nudges you in the right direction to recharge your energy, focus, and productivity. This life-style session includes a self-assessment and goal setting to help attendees live better.
“Judy is the most organized, professional and engaging speaker I have worked with in almost 30 years of community nutrition! She was thoughtful and thorough in preparing her presentation and then exceeded expectations of our planning committee and participants. As the main speaker for an afternoon nutrition workshop, Judy educated and entertained about 70 people. A true test of her skill is that the participants asked insightful questions at the break and stayed until the program finished.”
Anne Goetze, RDN, LD, FAND
Senior Director of Nutrition Affairs, Oregon Dairy and Nutrition Council
“From a small, intimate group of dietitians to a large group of school nutrition professionals, Judy is able to engage audiences of all backgrounds and sizes. Judy’s presentation at the Idaho School Nutrition Association conference was so successful; it was touted as the best presentation of the entire conference! Judy’s practical tips on reducing food waste and living your best life combined with her unique ability to connect with all audiences makes her the ultimate speaker for any event.”
Idaho Dairy Council
“Judy Barbe is a pleasure to work with – she is friendly, professional, and a great public speaker. She knows her topic well and is very informative. Audience members left with insight about next steps to further their goal of healthy living. Her talk was just what we were hoping for.”
Betsy O’Neil, Reference Librarian
Natrona County Public Library
The (Re)Purpose of Food – Reduce Food Waste at Home
Nearly one third of the food we purchase ends up in the trash. This food waste stems from a variety of reasons: we bought food for a specific recipe; we ate out rather than cooked; we forgot we had it; or we can’t think of a way to use it or repurpose it. Regardless of why, the loss in dollars and the impact on the environment add up. From purchase to cooking, this session will provide ideas to implement at home to be part of the solution to this global concern.
Conserving food is part of our history. In World War I Americans were challenged to avoid wasting food as part of the war effort. Based on this conservation theme, this food-focused session highlights how we can use and eat food responsibly, such as “buy it wisely, cook it carefully, use it completely.”
“Judy is an engaging, dynamic speaker who captured the attention of the audience right away and kept us entertained for her entire presentation. She provided practical, professional tips on reducing food waste and innovative recipes. She was by far the best received speaker at the conference and all left that day with some additional tools for their RD toolbox. We highly recommend Judy as a speaker.”
Jane Q. Vergnani, RDN, LDN
New England Dairy & Food Council
“Judy exceeded our expectations at our annual conference with The (Re)Purpose of Food presentation. She has mastered the art of presenting essential and timely information in the most charming way, keeping the audience engaged throughout.”
Tara Petersen, MS, RD, LMNT,
Nebraska Academy of Nutrition and Dietetics
Effectively communicating knowledge and expertise is one of the most important things a person can do to promote his or her organization, profession and self. In a clinic, grocery store, or conference, we deliver information through presentations. However, many struggle when they speak — they lack focus, have unreadable slides, or are uncomfortable in the speaking space. This skill-building session will help attendees move from frazzled to fresh and transform the way they communicate.
What others say:
“I truly appreciate Judy’s professionalism, experienced insight, and attention to detail. After a thorough discussion of the goals for our project, Judy set to work and provided updates for review throughout. The final product was just as we had hoped and on time. Working with Judy is a true delight!”
Robyn Stuewe, MA, RDN, LD, CHES
Midwest Dairy Council
“Judy delivered a session on reducing food waste to a full room. Her simple and practical solutions captivated the audience. Participants were lined up at our exhibit booth to ask more regarding batch cooking, repurpose food ideas and to thank her for the information shared. Judy’s robust portfolio of nutrition experiences allows her to engage the audience with her expertise. I recommend her and look forward to working with her again.”
Iowa Beef Industry Council
“Judy was an absolute pleasure to work with! Her presentation style was engaging and informative. Judy utilized impressive visuals that were professional and very well organized. We look forward to working with Judy again in the near future.”
Tracey Giambertone, RDN, CDN
Co-President Long Island Dietetic Association
“Judy brings a sane approach to topics that sometimes attract the “true believers” on either side of the equation. Judy presents an imaginative and creative approach to a subject that can get too preachy and complicated. Her use of multi-media and pertinent materials makes the discussion of nutrition much more entertaining and exciting than what others have forced us to sit through in the past. We highly recommend Judy and plan on using her in future events.”
Daniel C. Borschke, FASAE, CAE
Executive Vice President
National Association of Concessionaires
“Thank you for coming and sharing your wonderful knowledge with the group — your presentation was a big hit!
Becky Miller, Executive Director
New York State Academy of Nutrition and Dietetics
“Your 6-Week Guide to LiveBest book is fantastic and full of sensible advice that should benefit both clinicians and patients.”
James Rupp, MD
“Judy’s forward thinking approaches provide culinary appeal to sustainable practices. Addressing the ever-present issue of responsible food use, Judy’s ingenuity and sound dietary advice allows consumers to transform cupboard castaways into nutritious, easy-to-prepare meals with gourmet flair. Her presentation, The (Re)purpose of Food embodied the ‘buy it wisely, cook it carefully, eat it all’ adage, perhaps with a necessary addition of ‘…and enjoy it immensely!’ “
Mitch Rippe, Director of Nutrition Education
Nebraska Beef Council
“Judy has the unique ability to take scientific nutrition principles and put them into easy to understand, practical applications for everyday life. She mixes humor with a clear understanding of what it takes to move the needle on behavior change and provides inspiration and achievable goals. Judy is the consummate professional, flexible and solution-oriented to meet the needs of her clients and audiences. Her passion and enthusiasm for living your best are contagious!”
Linda Mendoza, RD, CD
Washington State Dairy Council
“Judy knocked this out of the park! Her 6-week webinar series You Must be Present to Win is fabulous! The information is inspiring, practical but fun. Judy empowers people to take a chance to live even better. I love the Soul Food!”
Isabel Maples, MEd, RD
“Judy’s writing is clever, creative and fresh. Great word selection and tone!”
inTEAM Associates, LLC
“I really enjoyed having you present to our group. The evaluations are overwhelmingly positive.Your information and presentation style really resonated with the group.”
Terri Verason, MS, RD
Dairy Council of Arizona
“Your evaluation scores were all high and there was much buzz about how much everyone enjoyed your presentation!”
Bruce Link, CDM, CFPP
Wyoming Association of Nutrition and Foodservice Professionals