Australian designer, tulip farmer, restaurateur and ideas-man Joost Bakker is known for his uncompromisingly sustainable vision - but his latest endeavour goes a step further.

As part of the recent Melbourne Food & Wine Festival, Joost constructed a temporary version of his Greenhouse restaurant with all the sustainable features of the full-time offering (there's one in Perth). A rooftop garden, recycled water system, pure beeswax lighting, recycled furniture, house-milled flour and plantation timber cutlery are just a few attributes of the considered design, which utilises everything possible to minimise waste.

And we mean everything. The temporary Greenhouse toilets have been custom-built with a 'urine harvesting' facility. Once captured, customer urine is transported to a local mustard seed farm and sown into a crop. It's then harvested and refined into oil to be used in future Greenhouse restaurants. Joost reckons we're mad to be pissing this stuff away. Twenty-five people can fertilise an entire hectare of mustard seed, and Greenhouse hopes to harvest enough urine to produce 50,000 litres of oil.

This uncompromising experience puts sustainable practice front-of-mind for consumers, educating them about the wider effects of their habits and encouraging an environmental mindfulness that lasts long after the meal is over.

Greenhouse exterior images by Earl Carter.