Professeur de Cuisine



Christopher Kostow,*** The Restaurant at Meadowood, St.Helena, USA

“The art of cookery is naturally about taste – but outstanding food is more than that. Christopher Kostow proves that award-winning cuisine goes beyond creating exciting dishes and harmonious combinations of ingredients. The art of cookery is about responsibility: Kostow demonstrates his social commitment by promoting cultivation of regional products and researching and verifying the origins of the ingredients he uses very thoroughly,” explained Eckart Witzigmann, announcing the jury’s decision.

Astrid & Gastón Acurio, Astrid & Gastón,Lima ,Peru



“Astrid Gutsche and Gastón Acurio are no ordinary restaurateurs: With the courage to restore the original idea of ​​haute cuisine with local ingredients and recipes, they are the culinary world of an entire country. Gastón Acurio focuses on the fundamental values of cooking: quality, creativity and regionality. His social commitment, which aims to use culinary creations to develop his country into a brand and lead it to prosperity, merits the award for the ‘Innovation’,” explained Eckart Witzigmann, announcing the jury’s decision.

Union Square Greenmarket & Günter Seeger,* NYC



The Union Square Market is a pioneer of the first hour. Almost two generations ago, he courageously sets a new one for the mainstream

Trend against: fresh, good, sustainably cultivated products instead of "plastic food" - and that in the middle of the metropolis. This idea sets the market and it makes school. He manages to expand his offer and increase his level to this day. Without Günter Seeger, the green markets would not be what they are today. Growing up in the Black Forest with its diverse products and markets, the cook still helps farmers in the USA with advice and action. He brings her best products on the plate. He does not put them in the service of "his kitchen", but he uses his cooking skills to help the products to their optimum taste. He combines this unmistakable signature with an extraordinary sense of atmosphere and dramaturgy: a menu by Günter Seeger is nothing more than "Sgt. Peppers "on the plate - bright, clear and captivating.

The pioneers Union Square Market and Günter Seeger point the way to inspiring, sustainable and tasty food.

Danny Meyer & Suzanne Cupps,
Union Square Hospitality Group & Restaurant Untitled  Whitney Museum, NYC



Young, urban gastronomy based on fresh regional products

“Suzanne Cupps and Danny Meyer represent a young urban gastronomy that skilfully combines creative culinary art and modern hospitality,” explained Eckart Witzigmann, announcing the jury’s decision. “Their focus on simple natural ingredients from across the region, cultivated in the most sustainable way possible, is 100 percent in line with the ECKART philosophy.”

Danny Meyer is an entrepreneur with a feel for strong concepts and quality. He heads the successful Union Square Hospitality Group, which includes some of the most popular and successful restaurants in New York City, including the Union Square Cafe, the Gramercy Tavern and The Modern at the MoMA. His restaurants offer more than just good food; he creates an exceptional experience for guests of all generations, not just for a specific target group. His restaurants are places where people come together to enjoy themselves. He finds spaces and opens them up to new possibilities: It is thanks to him that museum gastronomy has embraced a young and attractive cuisine.

A good example of this is the Whitney Museum, home to the “Untitled” restaurant, where Suzanne Cupps has been chef since 2017. As Union Square Hospitality Group’s only female executive chef, Cupps brings a breath of fresh air to the museum and its cuisine. In a casual but elegant atmosphere, she presents subtly aromatic dishes based on fresh and sustainably-cultivated seasonal products. After graduating, the up-and-coming chef initially wanted to be a maths teacher. Now, she brings her sense of clarity and precision to the kitchen, where her gentle and respectful handling of basic products has created her own inimitable style.


Alumni Alice Waters



Alice Waters opened the first Slow Food restaurant with local and sustainable products in the USA in 1971 and is Vice President of Slow Food International. The pioneer in her area founded the “Edible Schoolyard” program in 1995 with the aim of improving nutrition education in American schools. Since then, 5,625 school gardens have been built, through which Waters has introduced students worldwide to the topic of healthy nutrition and the sustainable use of resources.


Pressrelease: download ECKART 2018 award ceremony in New York 



photographer Michael Tinnefeld


photographer Michael Tinnefeld

download Eckart Witzigmann & Dr. Nicolas Peter 

member of the Board of Management of BMW AG, Finance, and partner of the ECKART

photographer Michael Tinnefeld


photographer Michael Tinnefeld

download Danny Meyer & Suzanne Cupps

photographer Michael Tinnefeld

download Suzanne Cupps

photographer Michael Tinnefeld

download Astrid Gutschein & Gaston Acurio

photographer Michel Tinnefeld

download Christopher Kostow

photographer Michael Tinnefeld

download Marcel Van Doyen Union Square Greenmarket

photographer Michael Tinnefeld

download Günter Seeger

photographer Michael Tinnefeld

download Alumni Alice Waters

photographer Michael Tinnefeld


Award Winners 2017

It is the first time that the ECKART will be presented outside of Germany and marks the beginning of its world tour. The award ceremony for the ECKART 2017 will be held in Paris, with the next stop in New York City.

Alain Ducasse, Paris


“Alain Ducasse embodies a culinary philosophy that is very similar to my own. Preparing food is first and foremost a craft for him: The product takes centre-stage, with no room for airs and graces in the kitchen,” said Eckart Witzigmann, commenting on the jury’s decision.

Alain Ducasse represents the revival of haute cuisine unlike any other and makes the product the focal point in a radical way. He is the first chef to create and serve an all-vegetarian menu worthy of three stars. Ducasse thinks far beyond the plate. Food is for him a fundamental need with the status of a civil liberty.

Alain Ducasse is the only chef to have earned the highest accolade of three Michelin stars for three different restaurants: “Le Louis XV” in Monte Carlo; “Le Plaza Athénée” in Paris and the “Alain Ducasse at the Essex House” in New York City.

With an approach more prêt-à-porter than haute couture, Ducasse started out opening bistros in his name without aspiring to the level of a starred restaurant. In this way, he was able to share his culinary philosophy with a wide audience. Today, he operates 26 restaurants worldwide.


María Marte,**El Club Allard, Madrid


The renowned Eckart Witzigmann and his international jury awarded the accolade in honour of Marte’s extraordinary career path from dishwasher to Michelin-starred chef, and of Orlando’s bold decision, as a manager, to support her from the very beginning.
María Marte’s cuisine stands for an innovative concept that melds contemporary cooking methods with Caribbean elements to create a fascinating Mediterranean-Latin-American fusion. Outstanding flavour combinations and original presentation are her trademark and, in collaboration with her sponsor Luisa Orlando, managing director of El Club Allard, she is realising her dream of young, exciting cuisine coupled with superior dining culture.
Born in the Dominican Republic, María Marte is linked to Spain’s Luisa Orlando by a unique story. After immigrating to Spain in 2003, Marte took on a job as a cleaner and dishwasher at El Club Allard, though her ambition from the outset was to become a chef. Defying hurdles and prejudices, she managed to fight her way into a job as kitchen assistant. Already in 2006, she became the right-hand woman to chef Diego Guerrero, who was awarded the restaurant’s first Michelin star in 2007 and its second in 2011. However, in the wake of Guererro’s unexpected departure in 2013, managing director Orlando decided to take a bold and unprecedented step: defying all doubts, she appointed the erstwhile dishwasher María Marte to head chef. Their success is a testimony to the credentials of both women: together, they have successfully defended the two-Michelin star rating of El Club Allard. Moreover, Marte is the only female in Latin America today to hold two Michelin stars.
“This story is like a fairytale. But it’s also much more than that: these two ladies have shown that innovation and quality will always prevail. Today, we would like to honour the courage and unbending will with which María Marte and Luisa Orlando have pursued their goals by presenting them with the ECKART 2017,” said Eckart Witzigmann, after whom the awards are named, as he explained the reasons for the jury’s choice.


Tiffany Persons


In 2006, the well-known marketing and music-video director Tiffany Persons travelled to Sierra Leone for the first time to film a documentary. She spent three months living in the rural, diamond-mining mountain town of Kono, where she witnessed the community’s extremely difficult living and working conditions for herself. Impressed by the enthusiasm and cheerfulness of local people in the most adverse of conditions, Persons founded Shine On Sierra Leone (SOSL) in 2007 to raise money for building urgently-needed schools. The organisation has continued to grow ever since: Today, the non-profit SOSL is committed to promoting wider access to education, healthcare, microfinancing and regional culture, and providing sustainable building and agricultural programmes for the communities of Sierra Leone and its people.


Christine & Michel Guérard

The name Guérard is synonymous with nouvelle cuisine. In 1974, Michel Guérard and his wife, Christine, opened the “Les Prés d'Eugénie” hotel and restaurant in the spa town of Eugénie-les-Bains. Many of the visitors to the spa were actively looking to lose weight, so Guérard began observing how and what they ate. He soon recognised that diet meals were optimised for their benefits, without any attention to pleasing the palate. Guérard therefore decided to combine his ideas for healthy cuisine with classic French dishes. His recipes focused not only on reducing calories, sugar and fat, but also on enjoyment. “Michel Guérard embodies an approach to cuisine that has since become almost commonplace, but which was revolutionary at the time,” explained Eckart Witzigmann, “chef of the century” and patron of the ECKART award, with reference to the jury’s decision. “His commitment to responsible gastronomy and modern cooking is more important than ever.”



Andreas Caminada,***Fürstenau

At 33 years of age, Andreas Caminada became Switzerland’s youngest three-star chef and has maintained this high standard at his restaurant at Schloss Schauenstein in Fürstenau since 2010. The top chef from the canton of Graubünden focuses on the original flavour of seasonal alpine products. Unexpected combinations and methods of presentation ultimately unite all elements to form a culinary whole. Since 2016, his foundation “Fundaziun Uccelin” (Romansh for “little bird”) has nurtured individual chef and service talents from home and abroad with the aim of guaranteeing high-quality Swiss cuisine over the long term.




Dominique Crenn, ** San Francisco

Dominique Crenn combines creativity with tremendous culinary craftsmanship and an inner love of precision. She firmly believes that food can touch people in the same way as a poem, a song or a painting. The menu proposed by French-born Crenn is a poem in itself, with individual dishes hiding behind names such as “Walking deep in the woods”, “The rawness of those soft, swimming creatures” or “As the earth might have something to spare”. In 2012, Crenn became the first female chef in the United States to earn two Michelin stars for her “Atelier Crenn”. In 2016, she was named the “World’s Best Female Chef” in “The World’s 50 Best Restaurants” list.


Viktualienmarkt Munich


With around 110 sellers of top-quality food items, delicacies and flowers, the Munich Viktualienmarkt is one of the city’s flagships. Eckart Witzigmann: “The Viktualienmarkt has always been a source of inspiration for me – a place where you find time for a lively conversation. Top-quality products form the basis for good food – and this is what you find above all else at the Viktualienmarkt.” Representing the market as a whole were Elke Fett, from the dried-flower stand “Duftschmankerl”, Manuela Wilkerson, from “Teltschik’s sausage stand”, and Marina Bröckelt, from the delicatessen “Marina’s Feinkost”. Fett: “We are delighted that international cuisine at the highest level is so committed to regional and local products. We are proud of our work and our origins.”



(endowed by the BMW Group with 10,000 euros)
Sebastian Copeland, Los Angeles

Sebastian Copeland is a polar explorer, environmental activist, adventurer and award-winning photographer. He has addressed the United Nations and World Affairs Council and released books and films explicitly warning against the impact of climate change – in the Polar Regions and around the world. In February 2017, Copeland will embark on an expedition, traveling from the Canadian mainland to the North Pole across the ice on skis. This will probably be the last expedition on the ice, since the Arctic icecap has shrunk by more than half over the past 30 years, making future crossings impossible.


Julia und Tobias Moretti, Ranggen


Actor Tobias Moretti and his wife, Julia, lead a secluded life on a 400-year-old mountain farm on 35 hectares in Tyrol. The couple is actively involved in regional value creation, striving for a long-term increase in general quality awareness and to preserve biodiversity through traditional breeds. For example, the Morettis raise Tyrol’s oldest breed of cattle, the “Tux-Zillertaler” for their own marketing-line. “This award is a great honour for us – but, most of all, it is a call for us to continue in the same direction,” said Julia Moretti in her acceptance-speech. Her husband Tobias Moretti firmly believes there is a future for alpine agriculture: “We were frustrated that even though originality and authenticity have become buzzwords for modern society, it has not been possible to live from that kind of agriculture until now. We wanted to come up with an alternative concept and I think we succeeded.” 





Massimo Bottura, ***A humanist in the kitchen




Massimo Bottura’s individualist approach to the art of cookery fascinates and inspires, but also polarises and bemuses people – just like great art and powerful stories.

Bottura opened “Trattoria del Campazzo” in his home town of Modena, Italy in 1987, attracting the attention of renowned chef Alain Ducasse. In 1992, he moved to New York, where he met his future wife, curator Lara Gilmore, who became one of the main influences on Bottura’s cooking style, along with French haute cuisine.

“Massimo Bottura likes to tell stories. He sees images or has a certain smell or a specific taste in mind or remembers a scene, where other top chefs follow a philosophy or believe in a system,” the ECKART jury wrote in its decision. In 1995, Bottura opened “Osteria Francescana” in Modena, for which he won his first Michelin star in 2002 and a second in 2005.

Tradition, contemporary art and the highest level of quality inspire his creative and innovative dishes. According to the jury, “Bottura offers a deeply humanistic cuisine at the highest level that recognises and respects tradition and uses the latest techniques to create a poetic experience for all the senses. No one pursues this concept as consistently as he does.” In 2011, “Osteria Francescana” earned its third Michelin star – for a cooking style that combines a down-to-earth approach with the avant-garde to modernise the cuisine of Emilia Romagna at the highest possible level with poetry, creativity and intelligence. 



Michel  Troigros:*** A magical gift


The Troigros family has defined, and continues to define, fine cuisine unlike almost anyone else in the world – and seems to have the magical gift of passing on traditions from generation to generation, by fanning the flames and discarding the ash.

Brothers Jean (born in 1926) and Pierre Troisgros (born in 1928) were both apprenticed at the best establishments in Paris. They went on to make the “Hotel Moderne” opened by their parents in Roanne in 1930 famous as “Les Frères Troigros”. In 1955, the restaurant earned its first and, in 1965, its second, Michelin star. The Troigros brothers became leading exponents of “nouvelle cuisine”, with their restaurant maintaining its top three-star Michelin rating since 1968. With deep roots in the region, the family offers a modern, seasonal and cosmopolitan cuisine unconcerned with short-lived trends. After training in Grenoble, Pierres Troigros’ son Michel (born in 1958) travelled the culinary world with his wife Marie-Pierre. Upon returning to Roanne, he worked alongside his uncle Jean until his death in 1983 and has run the family business together with his wife since his father Pierre retired in 1993. His brother Claude (born in 1956) manages the Troigros restaurant in Rio de Janeiro and other outlets in the United States, while his sister Anne-Marie runs the Restaurant Gravelier in Bordeaux. The children of Michel and Marie-Pierre Troigros – the fourth generation of Marion (born in 1983), César (born in 1986) and Léo (born in 1993) – are currently completing their training. “Uncompromising on quality, innovative in their methods and with tremendous respect for the guest, the Troigros family stands for a unique combination of abilities and virtues,” according to the ECKART jury. 



Pillars of the new German gastronomy

Hospitality, culinary art and viniculture are the pillars of contemporary German gastronomy. The award therefore goes to Ulrike Thieltges, Melanie Wagner and Klaus Erfort, as representatives of the best virtues of the new German gastronomy.


Ulrike Thieltges: the soul of hospitality Warm hospitality with the utmost discretion is a good way to describe the work of Ulrike Thieltges. Together with her husband, Helmut, she has made Waldhotel Sonnora in the Eifel region an oasis of indulgence, boasting three Michelin stars since 1999. Thieltges is more than just a congenial host – she is the “soul” of the establishment, translating the concept of hospitality into reality in exemplary fashion. The hotel’s unique location in the lovely Eifel countryside, its warm welcome and fine dining ensure a fantastic experience that guests will remember.


Klaus Erfort***: truth on a plate Klaus Erfort has a passion for combining traditional and modern elements in perfect harmony. His “Gästehaus Erfort” in Saarbrücken, which opened in 2002, earned its third Michelin star in 2008 – the same year that restaurant guide “Gault & Millau” named him chef of the year. “Truth is presented on the plate,” says Erfort, who believes in a modern, purist cuisine that refines tradition to create a supremely elegant and pleasurable experience.


Melanie Wagner: an advocate for wine Few can match the professional expertise of Melanie Wagner. The daughter of restaurant owners, Wagner served her apprenticeship as a winegrower in the Kaiserstuhl region, followed by a spell as assistant sommelier at Franz Keller’s “Schwarzer Adler” restaurant. Since 2005, as the restaurant’s head sommelier, Melanie Wagner has not only helped wine connoisseurs from around the world choose from restaurant’s legendary wine menu, but often dazzled guests with suggestions to expand their culinary horizons. This knowledge, and the ability to share it in a calm and charming manner, make Melanie Wagner an extremely exciting and inspiring advocate of modern wine culture. 



Claus Meyer: fighting poverty with enjoyment


“Good food is meant to be shared” – this is the motto according to which Claus Meyer is changing the culinary world. The co-founder of the restaurant” Noma” in Copenhagen, grew up in a family where food had to be fast and inexpensive. “By the time I was 15, I already weighed 98 kilos,” he remembers. However, he discovered a totally new attitude to enjoyment, food and life in general as a teenager in France, working for a baker and “traiteur”, or caterer, who was like a second father to him. Aged 20, Meyer returned to Copenhagen with the ambitious aim of changing food culture in Denmark. He studied at the renowned Copenhagen Business School, where he is now a professor, and founded more than a dozen companies, including restaurants and delicatessens. He also campaigned for better school meals and became a TV chef. By 2002, he employed more than 500 people.

In 2003, he opened “Noma” with chef de cuisine Réne Redzepi and other partners –heralding the birth of Nordic Cuisine. As well as experimenting with new and radical regional cuisine, “Noma” also provides Meyer with a platform for social commitment. His mission: to change people’s understanding of nutrition.

Meyer is also pursuing this mission through other projects, notably his “Melting Pot” foundation, which helps people set up their own businesses in the field of gastronomy – thereby combatting poverty through enjoyment. “Whether in Denmark, Bolivia or soon the US, Claus Meyer combines responsibility, creativity and enjoyment in an unprecedented way,” as recognised by the ECKART 2015 jury, reflecting the vision that: “Food has the potential to take people to a higher level.”



Shuzo Kishida: ***“The most important ingredient of cooking is honesty.”


Shuzo Kishida is a gentle revolutionary. He received his education in highly renowned French restaurants in Japan, before he went on to continue his career in France from the year 2000 onwards. His path led him to several absolute top-class chefs. In 2003, he worked at the famous L’Astrance in Paris, where he became sous-chef only a year later. Kishida returned to Tokyo in 2005, where he has worked at the restaurant Quintessence since 2006. In 2008, he received three Michelin stars as the youngest star-chef worldwide at the time.

At a first glance, his creations seem familiar, just like his credo:

– Respect for food

– Strict adherence to cooking processes

– Maximum precision in seasoning.

The revolutionary impact of his art unfolds at meal-time. Kishida creates culinary harmony with an almost poetic manifestation. By combining the purity of Japanese cuisine with the finesse of French cuisine, Kishida brings the best foods to their utmost expression. The result is the most innovative fusion of two traditional cooking cultures, the “quintessence” of their culinary ideas and philosophies.

The theme of harmony is even enhanced in Kishida’s restaurant Quintessence by the corresponding wines. Europe’s wine culture is highly esteemed in Japan, but exists in a world of its own, parallel to the traditionally oriented haute cuisine. Kishida and his art of cookery manage to honour wine and its history in an entirely new context and on the highest possible level. 



Heinz Reitbauer ,Sr.: “Everything in good time. Not everything at every time."
Heinz Reitbauer ,Jr.: “I want to change the world in a positive way.”


Heinz Reitbauer is a radical in the most positive sense of the word. He was radical in his aspirations, when he took over a modest corner eatery in 1970 and transformed it first into a comfortable tavern, then into a world-class restaurant – with the utmost passion and maximum use of resources. Reitbauer and his wife Margarethe used the money raised in the first few years for educational culinary trips to France. Employees were sent to the land of the role models as well. The efforts paid off – in 1992, their house was rated best restaurant in Austria.

Yet, Heinz Reitbauer never forgot his Styrian roots and in 1996 also opened the Steirereck am Pogusch, an additional restaurant at the Pogusch, a remote alpine pass in Upper Styria. Within a short span of time, the tavern became a centre of authentic culinary delight and continues to shape the gastronomy of Styria and far beyond. It is considered the best alpine tavern in the world. Radically regional, but with a strong ability to see the bigger picture. The best food of the region is served on the massive wooden tables: alpine veal, from head to toe, slaughtered by the restaurant itself, venison, freshwater fish – prepared in a simple, authentic and self-evident manner, served with a down-to-earth and affectionately-attentive hospitality.

In 2005, the restaurant Steirereck moved into the former dairy in Vienna’s City Park. Heinz Reitbauer jr., who up until then had been cooking at the Pogusch, took the position of chef de cuisine. Heinz Reitbauer sr. and Margarethe have been running the tavern in Styria ever since. Heinz Reitbauer was born in Vienna and is at home in the world. He started his education in his parent’s business, then trained under Alain Chapel (Mionnay), a pioneer of the “Nouvelle Cuisine”, under Anton Mosimann (London) and under Joël Robuchon (Paris). Since spring 2005, he is the head chef of the “Steirereck”. Here in Vienna’s City Park he took a two-pronged approach: on the ground floor, in the Meierei im Stadtpark, he offers an uncomplicated bistro-cuisine with high-quality food standards. A lot of things in the Meierei revolve around the theme of milk – not so much a homage to the former function of the building, but a tribute to the big tradition of the milk industry in the whole of the alpine area and beyond.

On the first floor, Heinz Reitbauer celebrates his art of cookery, which subsists on the special appreciation of the products and respectful conduct. He combines the best food products and highest art of cookery to create one of the most innovative cuisines in the world. Heinz Reitbauer is one of the most dedicated exponents of a new generation of high-class chefs, who accept social responsibility with their work. When he took over the Steirereck, there were five varieties of sea fish and one freshwater fish on the menu, today it is the other way around. Authentic produce and variety are the prerequisites of Reitbauer’s work, which he regards as threatened by the global tendencies to standardization. He thus commits himself to biodiversity. Reitbauer regards decrees like the seed regulation as a dangerous cut in variety: “We are being robbed”, he analyses the situation concisely. In an almost humble manner, he subordinates his work to a bigger context when he says: “High-class gastronomy is not the measure of the gastronomic quality of a country, but the products as well as the restaurants who prepare them.”



Mick Hucknall: „Food is life.“


As lead singer of Simply Red, Mick Hucknall, born in 1960, touched the hearts of his fans with his Soul music. He is a great musician and a man, who enjoys a high standard of living himself and is always committed to various projects to promote quality and sustainability. Grown up in Manchester in modest circumstances, he has been supporting the SOS-Children’s Villages since many years. Alongside his career, Hucknall, together with the actors Johnny Depp, Sean Penn and John Malkovich, established the Man Ray in Paris in 1998 – a bar-restaurant named after the surrealist all-round-artist Man Ray.More branches opened in New York and London.

Since 2000, he grows vine at the Mount Etna. His vineyard “Il Cantante” (“The singer”) focuses on local, traditional grape varieties and his wines are internationally accepted. Hucknall on his commitment: “It is an effort to strengthen the communities and to improve the reputation of certain regions so that they become more interesting economically and attract more business-people.” In Sicily, he certainly succeeded, because wine from the Etna region continues to be in high demand.

Hucknall is involved in projects at the other end of Europe as well: on a large estate on the River Finn in the north of Ireland, he supports the conservation of wild salmon that spawns in the upper reaches of the river. Hucknall’s credo: “It is important for me to give something back to the community. There are so many people in the world who need help in order to take a step forwards. I help by ensuring that things can grow.”




Jon Rose: „It’s all about access.“


Even when he was a small child, Jon Rose’s favourite element was water. Grown up in Laguna Beach (California), he started a career as a professional surfer when he was 17 years old and turned into a superstar on the waves. For 13 years he travelled the world as a professional athlete. He loved the thrill, always searching for the perfect wave.

Surfing brought him to far-away lands and remote coastal regions. Back then he realized that these regions had one thing in common: no clean water for drinking and cooking. His father Jack had raised Jon’s awareness for the issue of drinking water: the carpenter had constructed collection vessels for rainwater in Africa.

“Clean water for every single person who needs it” – Jon Rose’s mission is as simple as it is convincing. After witnessing the catastrophic situation after the earthquake in Padang (Indonesia), he put all his energy into this idea. Jon Rose describes the situation: “The main problem of the destroyed city was the lack of clean water. They could not even clean out wounds.”

And so the project “waves4water” was born. The creative approach: unlike other projects, “waves4water” did not develop a cleaning system of its own but uses simple, inexpensive filters that fit into every luggage and can therefore be easily distributed. “The idea is not to have one person transport 100 filters into the areas, where clean water is needed”, Rose explains, “but to have hundreds of travellers each distribute ten filters.” This is a modern social network, which in the meantime has acquired thousands of supporters who live creative responsibility. This “humanitarian guerrilla tactic” (Rose) already helped many victims of earthquakes and tsunamis in Haiti, Japan, Pakistan and Brazil, as well as victims of hurricane Sandy, quickly and efficiently.