Michele Simon has been a leader in the food industry for 25+ years.
I have spent my entire career in the food industry and movement. Trained as a public health attorney, I have always had a passion for creating a healthier and more sustainable food system. Over time, I realized that this cannot become a reality without healthy people.
Following 25 years in various advocacy roles (including founding and leading the Plant Based Foods Association), I took some time off to reflect on my priorities and career path.
Having experienced a severe form of workplace trauma, I read every book I could find on workplace bullying, harassment, discrimination, and other forms of workplace abuse. I took a 4-day training from the Workplace Bullying Institute and became certified in the “4 Stages of Psychological Safety.”
I also spent a lot of time speaking with various colleagues throughout the food industry and non-profit advocacy arena, learning of widespread abuses, directed especially towards women in the field. I often find myself sharing informal advice and offering support to these colleagues.
As I work with employees, my own experience with workplace bullying and abuse allows me to lend a sympathetic ear, while also offering practical advice and strategic direction.
In addition to this support, I offer ombuds services to companies and organizations. I provide an independent, safe space for their employees to share challenges and resolve them peacefully.
I am admitted to practice law in California, hold a master’s degree in public health from Yale University, and have received my law degree from the University of California, Hastings College of the Law. I am a member of the International Ombuds Association.
“I have known Michele for many years and have worked with her in several organizations. Michele has a strong sense of justice and understands how parties sometimes arrive at different conclusions about what's right or fair. She listens carefully to people who feel they have not been heard before and can advocate strongly for them while helping an organization improve policies and procedures that can help alleviate such issues in the future.”
— Miyoko Schinner, vegan chef and founder of Miyoko’s —
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