On April 23, 2025, Year 11 students and the Alliance of Sustainable Schools (TASS) welcomed the Michelin-starred restaurant Feuille to Discovery College for a presentation. Known for its vegetable-focused, sustainable fine dining, Feuille emphasizes plant-based dishes made from locally sourced ingredients while minimizing waste.
Chef Joris Rousseau shared how Feuille’s ethos shapes its menu and operations, focusing on elegant meals with a low ecological footprint. Feuille sources 85% of its ingredients locally, reducing carbon emissions and supporting nearby farmers. Their reservation-only, fixed-menu approach allows precise planning and minimizes food waste. Chef Rousseau's insights inspired students to consider implementing similar practices in their school canteen.
Importance in Hong Kong's Food Industry
In Hong Kong’s import-heavy food scene, Feuille’s local sourcing lowers their carbon footprint and enhances the local economy. Their systematic planning prevents over-ordering and spoilage, reinforcing both sustainability and efficiency. Feuille’s commitment has earned them a Green Michelin Star. This is not without challenges, Chef Rousseau noted that seasonal ingredient availability can complicate menu consistency, requiring frequent updates for creativity and sustainability.
Student Reflections
“I used to think plant-based meals lacked flavor. Chef Rousseau showed me that sustainable, locally sourced meals can be delicious and impactful. This experience sparked my interest in food sustainability.”
"Gourmet meals don’t require exotic ingredients. Feuille proves that local produce can create high-quality dishes, supporting farmers and promoting sustainability."