Lea Leimann is a professional with extensive experience in sustainable food and natural resource management. Currently working as a Junior Project Manager at the Collaborating Centre on Sustainable Consumption and Production (CSCP) since January 2018, Lea has also held roles as Project Coordinator, Projektassistentin, and Wissenschaftlicher Assistent. In addition, Lea serves as Vorständin at Slow Food Deutschland from July 2019 to June 2024. Previously, Lea worked as a Patissier at Restaurant Ox & Klee from October 2016 to December 2017. Educational qualifications include a Master of Science in Sustainable Food and Natural Resources from the Centre for Alternative Technology, a Gesellin in Konditorei from Törtchen Törtchen, and a Bachelor of Science in Ökotrophologie from Justus Liebig University Giessen.

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