Aimee Simpson is the Director of Advocacy & Product Sustainability for PCC Community Markets, the largest food market co-op in the country. An attorney by trade and environmentalist at heart, she has cultivated over a decade of legal and policy expertise on a wide range of food, environmental, conservation, health, and consumer protection issues, including water quality regulation, organic and eco-certification, and pesticide regulation and enforcement. Recent work in her role at PCC has included directing the development and implementation of PCC’s Chinook Sourcing Standard—a place-based sourcing strategy for Chinook salmon aimed at minimizing negative impacts on the Southern Resident killer whales’ main food supply.
She has previously worked as an Independent Counsel for Consumer Reports and Center for Food Safety, a Policy Director and Staff Attorney for Beyond Pesticides, a Policy Analyst for the Center for Progressive Reform, and an Associate Litigator for the Washington, D.C. law firm of Schertler & Onorato. She received her Bachelor of Arts from Boston University and her Juris Doctorate from William & Mary Law School.
Aimee served as President of the 13th Street Community Park & Garden from 2012 to 2014 and currently serves on the Washington State Department of Agriculture’s Organic Advisory Board and Washington State University’s Center for Sustaining Natural Resources and Agriculture Advisory Committee