A great idea popped up during Vienna’s 2013 Design Week in October. Biomat was a temporary recycling restaurant, where customers could bring in rubbish sacks with biodegradable waste, that were weighed, had their energy value calculated before being recycled to create new energy used for cooking. For every donated kilo of bio-waste, the customer received a single Euro discount off the qualitative food served at the restaurant.

This clever addition to the ongoing trend of sustainability - with intentions similar to Farm 432 - was initiated by Moa, Vera Wiedermann’s Design Studio, that works solely with bio-degradable food and food products. A nice feature of the concept, designed especially for this occasion by My Garden Home, was a huge black ball that functioned as a ‘rolling composter’. It was used to assemble the bio-waste and then rolled over to Salat Piraten, a Viennese urban farm that composted the collected waste.

Other unusual, experimental restaurant concepts we've looked at include Dutch restaurant concept Eenmaal: the world's first restaurant that exclusively holds tables for parties of one.