Foster Farm Rosières, an Ethical and Sustainable Ecosystem in Wallonia

Meet the First Slow Food Farm in Belgium

13 Jun 2025

Foster Farm Rosières, the first Slow Food Farm in Belgium, is located just 15 kilometers from Brussels. Despite its proximity to major roadways, the farm is nestled in the heart of nature near the charming town of Rixensart in the province of Walloon Brabant.

Agriculture in the area focuses on supporting local food systems and promoting sustainable practices. Like much of Belgium, the region uses a mix of traditional and modern agricultural techniques, emphasizing seasonal products and the local production of corn, winter wheat, potatoes, and beets.

At the heart of the farm is a young entrepreneur, Louis du Bois, who lives in an old 18th-century farmhouse surrounded by 30 hectares of land. “My parents moved to the area ten years ago, and we quickly became interested in our new environment,” says Louis. As the end of his academic career approached, Louis saw the farm as a golden opportunity to put his deeply held convictions to the test. “Like others before me, I had noticed how difficult it was for young farmers and market gardeners to access land. I also saw how difficult it was for them to get recognition for their work.” Louis du Bois’s vision was to create an ethical and sustainable ecosystem in Wallonia that brings together the trades of the land, the trades of the table, and intellectual professions.

After extensive renovations, the place known as Terfosse is reborn and becomes Foster, a gathering destination for everyone that offers access to agricultural land for market gardeners, a place for artisans to develop their skills, a collaborative space for entrepreneurs and a restaurant that enhances the seasonal local flavours: Màloma, founded by chef Georges Athanassopoulos.

Slow Food Farms are our response to the climate and environmental crisis. By bringing farmers together in a vast network, we empower the key players in the food system to unite, amplify their voices, share experiences, and work towards an agroecological transition.

Each month, we feature a Slow Food Farm from a different part of the world, showcasing diverse ecosystems and social contexts to demonstrate how the agroecological model can be applied effectively in any setting to foster agroecology on a global scale.

Chef Georges Athanassopoulos: Warm, Inspiring, Indulgent, and Bold

Athanassopoulos, a Greek chef in Belgium, has been recognized as one of the top young chefs of the year by Gault & Millau. The name “Màloma” comes from the ancient Greek term “malolactic,” referring to a fermentation process used to enhance and sweeten certain types of red wine.

Le Màloma offers seasonal cuisine that highlights local products in the most natural way possible. The menu changes with the seasons and availability. The ingredients are prioritized from organic and local farms and ranches. The preparation and cooking techniques enhance the quality of the products. The dishes are carefully prepared by Chef Georges Athanassopoulos and his team and reflect his philosophy: warm, inspiring, indulgent, and bold.

Màloma is not only about working with local producers — it’s a broader commitment to sustainability, zero waste, and promoting farmers who are truly making an effort in how they produce. It’s a whole upstream process, showing that eating well can go hand in hand with respecting the cycles of life. And in the same way, Màloma is not just about showcasing local products — it is a broader project. The restaurant is supporting producers who actively work to regenerate ecosystems. Every dish tells the story of a farmer, a region, and a commitment to making fine dining compatible with ecological responsibility.

Georges Athanassopoulos says: “What drives us is proving that it’s possible to create refined, generous, and creative cuisine while respecting natural cycles, minimizing our impact, and supporting a resilient agriculture. The chef and his restaurant act as a guarantee of sustainable, responsible food production within the farm’s ecosystem, embodying the values of transparency, respect for nature, and continuous innovation.”

Le Màloma offers seasonal cuisine that highlights local products in the most natural way possible

Hosting Terra Madre Europe

On the second day of Terra Madre Europe, (June 23), the restaurant Màloma, located within Foster Farm, will be hosting the Slow Food delegates. The meeting will be dedicated to internal work within the Slow Food network and will focus on training, capacity building, and strategy development. Producers, chefs, and experts from across Europe will gather to identify shared priorities and strengthen alliances that will influence the future of European food systems.

During a separate meeting, Cooks’ Alliance members will discuss issues related to sourcing from local producers and the solutions offered by the agroecological transition, with a specific focus on the Slow Food Farms program. In the evening, cooks, farmers, and food producers will have the opportunity to discuss common challenges and synergies.

“Foster Farm is happy to welcome Slow Food and its European Cooks’ Alliance network. The goal is to bring together artisans involved in production or processing and impact entrepreneurs in a virtually energy-autonomous and highly sustainable setting,” summarizes Louis Du Bois.

Several market gardening spaces have been prepared over the years to welcome enthusiasts

A new rurality is taking shape

Foster Farm aims to strengthen the links between farmers, citizens, and territories. Therefore, it is fully aligned with the values of the Slow Food network. The farm is committed to agroecology, an agricultural approach that respects the soil, biodiversity, and living organisms by integrating sustainable and innovative practices. The farm is developing diversified production and promoting short supply chains while emphasizing education about food and sustainable agriculture; its goal is also to highlight small-scale producers, such as Capucine à table, who grow aromatic herbs and edible flowers. Soon, a vegetable garden will be developed right next to the restaurant, supplying Màloma with seasonal produce — a concrete step toward the farm-to-table philosophy that underpins the project.

Foster is divided into several cultivation spaces that are rented out to local producers. Due to its ideal southern exposure and protection from the winds, the land at Foster is suitable for growing vegetables, fruits, seeds, forgotten grains, and edible flowers.

With the help of agronomic engineers, a few studies have been carried out to replant the orchard with tall trees and old fruit species, including apples, pears, peaches, cherries, and shadbushes. The large agricultural area uses organic regenerative methods. This area is divided into three or four parcels to continue agroforestry practices by planting hedges and trees for forestry production. The harvest can supply loyal customers of the farmers, as well as other residents of Foster and consumers in the surrounding area. Several market gardening spaces have been prepared over the years to welcome enthusiasts interested in experimenting with new crops or returning to traditional techniques.

In terms of sustainability, the Foster Farm is one of the first buildings in Wallonia to be virtually energy self-sufficient, thanks to a photovoltaic panel park, small wind turbines, and storage batteries behind the farm that power the various areas. Additionally, Foster has natural drinking water and a water recycling system.

Last year’s tractor blockade of Brussels reminded us that the current agricultural-industrial system is in crisis. If we don’t want to see our farmers and their farms decline, it’s time to reform the agricultural sector and transition to agroecology. Although the magic formula is not yet known, new models like the Foster Farm Rosières are emerging. A new rurality is taking shape that is ambitious and thoughtful.

by Paola Nano

Sources:

https://www.eventail.be/societe/entrepreneuriat/foster-farm-la-nouvel-ruralite

https://www.foster.farm/en_GB

https://www.gaultmillau.be/en/restaurants/maloma-rixensart