“A better future requires change”

P2 is an agency that is committed to sustainable change. To achieve real change you need a combination of knowledge, sensitivity and decisiveness. The people at P2 are well versed in content and environment, but most of all, they know what it takes to make a project happen and to keep it going. They focus both on the assignment and the dynamics of the environment. One of the topics P2 deals with is the food problem. Given its wide range of clients, the consultancy agency fits in with all Foodvalley’s Innovation fields: Protein Shift, Circular Agrifood and Food & Health.

P2 has worked for and with large companies and organisations on sustainable change projects since 1992. The agency itself is a certified B Corp and supports the mission to make a positive impact on the environment and society. Companies that want to improve the sustainability of their operations and processes, can contact P2. The agency offers assistance with achieving complex processes by, for example, project management, process management and programme management. Change processes, interim management, coaching and training are also part of P2’s activities.

The agency operates in the fields of food, drink and production, among other areas. Mariska Vos is project manager Food at P2 and explains why the company belongs in the Foodvalley NL network. “At Foodvalley NL, there are parties that focus on similar or related topics. I also believe the network offers insights into the market: what do others work on and what are best practices that we can learn from? Moreover, the combination of research together with Wageningen University and Research and other members’ entrepreneurship is of great interest to us. This helps us stay up-to-date and inspire new initiatives.”

Sustainable production in the business sector

Mariska believes that P2 can be the perfect sparring partner for those in the network that are on the lookout for knowledge and skills. “How do you run a project to develop new products, processes or business structures? Which workshops and trainings are relevant at the stage my company is in and to the challenges I am dealing with? In those situations, we can lead the way. A while ago, for example, we performed a benchmark study to measure to what extent businesses have a sustainable production process: what have they achieved and what do they still aspire to achieve? It turned out that it was of vital importance that company management speaks out in favour of a more sustainable approach. This generates a broader support base in the organisation than a bottom-up approach. This type of collective knowledge strengthens the food transition.”


Mariska Vos

Confidental Infomation