Pizza 4P's Sustainability Report 2022

3. A 4P’S 2022 SUSTAINABILITY REPORT 5 © 2023 PIZZA 4P’S CORPORATION 6 A message from our founders 117 Stakeholder Engagement 9 About 4P’s 118 A Parting Note 10 About this Report 12 Our progress in 2022 26 Materiality Part 1: Pizza Part 4: Peace Part 2: People Part 3: Planet 30 Sourcing 107 Meet BUU 46 Partners 64 Climate Change 36 Health & Nutrition 108 World Central Kitchen Donation 51 Occupational Health and Safety 38 Sustainable Menu 108 Working with local NGOs 52 Careers 68 Packaging 40 Food Safety 109 Indigo for Peace 72 Waste 78 Natural Resources 55 Wellbeing 82 Interview with VietHarvest 56 Community 86 Zero Waste Stores Indigo for Peace Workshop, Pizza 4P’s Hai Ba Trung For feedback and comments on this report, please contact feedback@pizza4ps.com Contents

4. 6 4P’S 2022 SUSTAINABILITY REPORT 7 © 2023 PIZZA 4P’S CORPORATION The years 2020 and 2021 were the most challenging of the last 11 years due to the pandemic, and 2022 continued to be a year of constant uncertainty due to its impact. In the second half of 2022, the COVID situation improved, the economy began to turn around, and guests returned to our restaurants. Seeing guests happy in the restaurants and smiling as they dined with their loved ones and friends made us glad from the bottom of our hearts that we were in the restaurant business. It is precisely because we live in an age in which relationships between people are becoming increasingly fragile that restaurants, which connect people with each other, are so necessary. Nevertheless, in order to recover financially from the damage done by the pandemic, we had to pay off our debts. However, due to the inflation that is happening around the world, prices continue to rise, and running a business is not easy. Due to the pandemic, the number of people who want to work in restaurants has decreased, and it is no longer easy to secure human resources. Despite the difficulties, we are still looking forward and striving to move forward every day to bring us a little closer to our vision of “Make the World Smile for Peace” (a world where everyone can be at peace). Regarding sustainability, we made a bit of progress in 2022 compared to the past two years.We were able to open our first Zero Waste concept store in Vietnam, in Binh Duong. We also opened our second store in Cambodia, which was built out of 90,000 kg of recycled plastic. We are trying to contribute to the community by collecting plastic not only from ourselves but also from other stores around us. The awareness within the company has also changed, and we started a campaign to separate trash and reduce plastic in the office. I am happy to see that our internal partners’ awareness has started to change. However, we fully acknowledge that our current level of sustainability is still a long way from where we want it to be. After publishing the 2020 and 2021 Sustain- ability Reports, a viable change in the perception of sustainability among our partners (employees) within the company occurred. We also received positive feedback from outsiders that they were inspired by our Sustainability Report and started taking small actions since then. From the beginning, our aim is to understand and acknowledge the current situation, which is still far from satisfactory or perfect, but to make improvements day by day, little by little, and communicate those progress and facts to others in public, all along our journey. We hope to inspire even a handful of people to make any small changes and small actions, which we believe may have a big impact in the future. Therefore, we are also determined to publish the report this year, to keep moving forward, and hopefully, we can bring a little burst of motivation to anyone reading this, inspiring them to take any small action that could be the foundation for something greater in the future. We believe this is a small yet important step towards our vision, “Make the World Smile for Peace”. We will continuously aim to be an inspiration for the world. Thank you for your continued support. Sincerely, Yosuke Masuko Co-founder & CEO Sanae Takasugi Co-founder & Deputy CEO A message from our founders Sanae Takasugi (left) and Yosuke Masuko (right) at Pizza 4P’s Saigon Pearl (Photo by: Vetter Business)

5. 8 4P’S 2022 SUSTAINABILITY REPORT 9 © 2023 PIZZA 4P’S CORPORATION 4P’s is on a mission to Make the World Smile for Peace. At 4P’s, we serve access to inner peace which empowers compassionate acts; thus cultivating lifelong happiness for all. The Japanese-founded company opened its first restaurant in Ho Chi Minh City in 2011. Currently, there are 30 Pizza 4P’s branded locations throughout Vietnam, in Ho Chi Minh City, Hanoi, Da Nang, Nha Trang, Hai Phong, Binh Duong and Cambodia in Phnom Penh. All our stores are driven by the concept “Earth to People” – the appreciation and delivery of natural ingredients from grower, to chef, to table. We have our own cheese factory in Lam Dong, where we produce most of the cheese that we use in our own restaurants and sell to other restaurants, hotels, and supermarkets. The company also operates two Ippudo restaurants, a Japanese ramen restaurant, and one coffee shop under “About Life Coffee Brewers HCM” – a Vietnamese franchisee of the Tokyo-based coffee shop, and two coffee shops under own brand Café 4P’s in Ho Chi Minh City and Hanoi. Our head office is located in Ho Chi Minh City, while we also have offices in Hanoi, Da Nang, and Phnom Penh. Our total number of employees is 2,649 as of December 2022 About 4P’s Partner Breakdown Partners at Pizza 4P’s Giga Mall, HCMC Female 1,454 Male 1,195 Full time 2,144 Part time 505 South Vietnam 1,446 North Vietnam 838 Central Vietnam 230 Overseas 135 45% 19% 9% 55% 81% 54% 31% 5%

6. 11 © 2023 PIZZA 4P’S CORPORATION 10 4P’S 2022 SUSTAINABILITY REPORT This is an annual sustainability report for the 4P’s CORPORATION. It focuses on the economic, environmental, and societal impact of all our brands; Pizza 4P’s, Ippudo Vietnam, About Life Coffee Brewers HCM, Café 4P’s, Beer 4P’s, Market 4P’s, as well as our cheese factory in Lam Dong, and offices in Vietnam (Ho Chi Minh City, Hanoi, and Da Nang) and Phnom Penh in Cambodia. In this report, we have included key detailed information about the companies’ performance in areas of food safety, sourcing, health & nutrition, people, community, climate change, waste, packaging, natural resources, and donations. This report references the standards of the Global Reporting Initiative (GRI) and the Sustainability Accounting Standards Board (SASB). Reporting Period The reporting year is our 2022 fiscal Year (January 1, 2022 through December 31, 2022) Currency All references to currency are in Vietnamese Dong, unless otherwise noted. About this Report Vermicompost at Babros Coffee Farm in Lac Duong District

7. 12 13 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION After years of disruption, 2022 has seen more optimistic signs of recovery and consumer confidence return. Pizza 4P’s has been able to welcome guests to our existing and new stores; created meaningful collaboration and brand developments; and been recognised for awards and achievements. Pizza 4P’s SC VIVO City Pizza 4P’s SC VIVO City is a continuation of the architectural concept of “Eating in a Native Forest”. The main attraction of this store is the unique details expressed through different bio-based elements including green bamboo, banyan trees, tree roots – to illustrate the freeform curves that can be found in nature. Café 4P’s Ly Chinh Thang Café 4P’s is opened in Ho Chi Minh City, where it serves high quality coffee while achieving a mellow state of mind. Café 4P’s breathable interior is not only designed with comfort in mind but also constructed sustainably, advanced building technologies applied with no use of glues or nails. We optimize recycling and upcycling for decorated items with coffee waste - dyed curtains, lampshades made from coffee waste, chair and table slab made from upcycled plastic and recycled-glass terrazzo. Pizza 4P’s Boeung Keng Kang The second Cambodian Pizza 4P’s is located in the Boeung Keng Kang area, which applied the same eco-friendly principles that we successfully worked on in the first one. We get the supply of recyclable plastic from the first store and process it into a valuable raw material. Beyond that, Pizza 4P’s at the Boeung Keng Kang area is thriving to be a “Plastic Recycle Hub” where guests are free to hand over the plastic waste to us for proper recycling. The detail for this store is shown later in the Waste management section. Pizza 4P’s Hikari Binh Duong Pizza 4P’s Hikari Binh Duong is the second store that follows our zero waste concept. We’ve got an edible landscape model outside where you can enjoy the veggies and fruits, and the mini garden in the middle of the restaurant. The construction of a restaurant reflected the “zero waste” concept through craftsmanship of natural and upcycled materials. The detail for this store is shown later in the Waste management section. The new look for Beer 4P’s Beer 4P’s Tap Room in Da Nang is a place for you to chill and try plenty of 4P’s original beers including Dalat Whey Stout, Premium Lager, Whey Cider, Kagua Roast Ale, Session IPA and Yuzu Wheat Beer. The two “rockstars” are Dalat Whey Stout and Whey Cider. They are made with whey, a by-product of the cheese-making process in our Dalat Cheese Factory. Pizza 4P’s AEON Mall Long Bien When you enter Pizza 4P’s AEON Mall Long Bien, you will get to “eat in a theater” whereby our Partners are hosts to the Guests, the service can be viewed as a dance, the restaurant imagined as a stage and the Pizza ovens function as Orchestra. Together with the monumental columns, the symmetry design brings it all together: soothing, calming, architectural and also symbolic with everything balanced and uniform. Pizza 4P’s Vincom Long Bien Pizza 4P’s Vincom Long Bien is inspired by the nature, architecture and culture of Northern Vietnam, illustrated poetically through bio-based material and traditional technique. The curtains that are traditionally indigo-dyed from the ethnic minority people in Northern Vietnam, wooden ceiling inspired by the Stilt House, and light shades that are made from Gleicheniaceae - a tough tree that is usually used for roofing and making high-value handicrafts. Our progress in 2022 Pizza 4P’s SC VIVO City Café 4P’s Ly Chinh Thang Pizza 4P’s Hikari Binh Duong Beer 4P’s, Da Nang Pizza 4P’s AEON Mall Long Bien Pizza 4P’s Boeung Keng Kang Pizza 4P’s Vincom Long Bien

8. 14 15 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Collaboration with Uniqlo Pizza 4P’s were very thrilled for a special “Thank-you week” collaboration with UNIQLO - a celebrated, Japanese lifewear brand. Through this collaboration, 4P’s officially brought BUU to life—our endearing mascot—to become the ambassador for the brand, always aiming to bring a smile to the faces of our guests and followers. Market 4P’s New Addition We have put in a lot of work into our frozen pizza to deliver better flavors for guests that feel like they could be made at the restaurant. We also introduce a brand new product called ‘Home Chef Meat Sauce’- a recipe by 4P’s, which includes a mixture of beef, pork, vegetables and mango fruit cooked with beef stock and tomato paste, offering a rich flavor and a hint of creamy cheese. Market 4P’s is also a platform for us to showcase unique and sustainable merchandise that express our mission and vision: Recycled Plastic Coasters, Indigo Dyed Bag, 4P’s MiiR Tumbler, Team Cap, Team Jacket. Two #BanhMiAwards at the 2022 Vietnam Restaurants & Bar Awards Pizza 4P’s are honored and delighted to receive 2 Banh Mi Awards for the Design of the Year and Social Responsibility at the Vietnam Restaurants & Bars 2022. The #BanhMiAwards created by Vietcetera and Mastercard recognizes how the rising and established names in Vietnam’s food and beverage industry continue to push boundaries amidst challenges. Vmark Vietnam design award 2022 Pizza 4P’s “Ark Pavillion” Hai Phong won the Golden Prize as one of the best designs of the VMARK | Vietnam Design Week Award 2022 in F&B Design Category. Thanks to design conducted by Takashi Niwa Architects, this project is conceived as a symbolic monument to capture both the unique background and values of the city and restaurant - Hai Phong as a logistics and industrial city, as well as Pizza 4P’s value of sustainable dining. Shortlisted in the sustainable interior category of Dezeen Awards 2022 Pizza4P’s Cambodia has been shortlisted in the sustainable interior category of Dezeen Awards 2022. The DEZEEN award identifies the world’s best architecture, interiors and design, as well as the studios and the individual architects and designers producing the most outstanding work. 1st prize in the KASPOP Photo Contest at the Waste Summit Pizza 4P’s Cambodia has been recognised at the Waste Summit for its sustainable contribution, and our photo submission won the first prize at the KASPOP photo contest. The winning photo shows the exact amount of waste created by one person who enjoyed a meal in our restaurant, and how Pizza 4P’s effort to reduce and recycle that waste. 4P’s and Uniqlo T-shirt Beer glasses available at Market 4P’s 2022 Banh mi Award Pizza 4P’s Hai Phong Pizza 4P’s Cambodia 2022 KASPOP Awards Recognition & Awards in 2022

9. 16 4P’S 2022 SUSTAINABILITY REPORT 17 © 2023 PIZZA 4P’S CORPORATION Total guests Total pizzas made Total cheese produced 3,548,668 3,539,037 301 Key Numbers in 2022 Pizza 4P’s Giga Mall, HCMC Quantity comparison: guests, pizza and cheese (2020–2022) Item 2020 2022 2021 Total Guests Dine in and takeaway Delivery Total pizzas baked Total cheese produced (tonnes) Number of stores 2,018,314 Included above Included above 723,330 164.9 21 Pizza 4P’s 2 Ippudo 1 ALCB 2 Truck & Container 2 Ghost Kitchens 30 Pizza 4P’s 2 Ippudo 1 ALCB 2 Café 4P’s 2 Truck & Container 6 Ghost Kitchens 25 Pizza 4P’s 2 Ippudo 1 ALCB 1 Café 4P’s 3 Truck & Container 3 Ghost Kitchens 3,548,668* (Total) 3,443,306 (Vietnam) 105,362 (Cambodia) 1,707,318* (Total) 1,677,351 (Vietnam) 29,967 (Cambodia) 3,195,960 (Vietnam) 105,362 (Cambodia) 1,429,154 (Vietnam) 29,967 (Cambodia) 247,346 (Vietnam) N/A (Cambodia) 248,197 (Vietnam) N/A (Cambodia) 3,440,557 (Vietnam) 98,480 (Cambodia) 1,421,292 (Vietnam) 23,294 (Cambodia) 301 244 tonnes guests pizzas *2021 This doesn’t include the guest number at Ippudo and ALCB/Café 4P’s *2022 This includes the guest number at Ippudo and ALCB/Café 4P’s

10. 19 © 2023 PIZZA 4P’S CORPORATION 18 4P’S 2022 SUSTAINABILITY REPORT Sustainability Performance Summary Pizza • 100% Food Safety license achieved • Cage free sourcing: (Vietnam) 8%, (Cambodia) 100% • Local Sourcing: (Vietnam) 55.34%, (Cambodia) 15% • Sustainable sourcing: (Vietnam) 12.36%, (Cambodia) 2.7% • Certified sustainable: (Vietnam) 0.87%, (Cambodia) 0.63% • Nutritional preference: 44 pescatarian dishes, 26 vegetarian dishes and 3 vegan dishes. People • Management demographic: (Female) 55%, (Male) 45% • 100% promotion to next level for restaurant partners and 10 new Acting Restaurant manager • Wage increases: (Entry level) 8.33%, (Junior/Senior) 3.7%, (Trainer ) 5.88% • Heart Connection Fund supported 397 partners through challenging times. Partner at Pizza 4P’s Hikari Binh Duong King Oyster Mushroom in Lam Dong Partner at Pizza 4P’s Vivo City

13. 24 4P’S 2022 SUSTAINABILITY REPORT 25 © 2023 PIZZA 4P’S CORPORATION 4P’s Yogurt Jars Peace • Introduction of BUU, our Ambassador for Peace & Happiness • Donation to World Central Kitchen: USD $1,227 • Sponsored dining experiences for students of KOTO school • Indigo for Peace Exhibition and Pop-Up Planet • Total of 49,675 kg of waste diverted from Landfill by Pizza 4P’s brands. • 15,240 Jars returned in 2022: (B2C) 9,753 jars =25% return rate, (B2B) 5,487 jars collected = 7% return rate • Electricity consumption per guest: 1.99 kWh (18% decrease from 2021) • Gas consumption per guest: 0.16 kg per guest (decreased 24% from 2021) • Water consumption per guest: 0.04 m3 (25% decreases from 2021 • 2022 GHG emission (Scope 1&2): 7,314 tCO2 (1.5 times more from 2021) Waste Collection Indigo for Peace Workshop, Pizza 4P’s Hai Ba Trung

14. 26 27 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Materiality Materiality Matrix In order to ensure that our yearly report is as comprehensive and accurate as possible, we conducted another survey in 2022 to our guests, shareholders, employees and suppliers, in order to identify the most important and impactful environmental, social, and governance (ESG) issues. This survey will help us to better understand the ESG issues that are most relevant to our organization, and will allow us to create a more effective and meaningful impact to our business. LEVEL OF BUSINESS IMPACT 0 50 100 150 200 0 25 50 75 100 125 LEVEL OF INTEREST The materiality matrix from our stakeholder feedback helped us identify the topics in terms of business impact and stakeholder concerns from low to high, which shape the content of this report and set the priority of our sustainability-related projects. Topics: 1. Food Safety 2. Packaging 3. Healthy food 4. Environmental and social compliance on supply chain 5. Waste management 6. Sustainable sourcing 7. Labor practices 8. Community support 9. Energy management 10. Climate change 11. Diversity, Inclusion and Equality 12. Water management 13. Animal welfare 14. Biodiversity 14 10 12 9 13 8 11 7 6 2 4 5 3 1

16. 30 4P’S 2022 SUSTAINABILITY REPORT 31 © 2023 PIZZA 4P’S CORPORATION Local & sustainable Our sourcing criteria goes beyond price. It is about quality, food safety, shared value to the community and the sustainability of the planet. That’s why we continue to use the three indicators (locally sourced, sustainably sourced, sustainably sourced with certification) to assess our sourcing progress. In 2022, we increased our local sourcing and sustainably sourced compared to 2021, to 55.34% and 12.36% respectively. However, the certified sustainable sourced reduced to 0.87%. In 2022, our cage-free egg sourcings in Vietnam reduced to 8%, whereas the cage-free sourcing is maintained at 100% for Cambodia. The reduction of cage-free egg sourcing in Vietnam was due to a supply chain problem. We are actively working with organizations such as Humane Society International, as well as farmers to continue with this sourcing strategy, and we are committed to increase the cage-free egg sourcing to 50% for 2023. 55 15 of our purchased ingredients are locally sourced in Vietnam of our purchased ingredients are locally sourced in Cambodia Item Vietnam Item Cambodia Local Local Sustainable Sustainable Certified Sustainable Certified Sustainable 2019 2019 65% -- 2.6% -- 0.00% -- 2020 2020 67% -- 3.3% -- 0.09% -- 2021 2022 2021 2022 51% 55% 14% 15% 9.3% 12.4% 3.6% 2.7% 1.26% 0.87% 0.25% 0.63% Thien Sinh Farm, Dalat Everyday Organic Farm in Dak Lak Province % % Sourcing Thien Sinh Farm, Dalat Sustainable sourcing Key Numbers Certified sustainable Animal welfare (Vietnam) (Vietnam) Cage-free Eggs (Vietnam) (Cambodia) (Cambodia) Cage-free Eggs (Cambodia) 12.36% 0.87% 8% 2.7% 0.63% 100%

17. 32 4P’S 2022 SUSTAINABILITY REPORT 33 © 2023 PIZZA 4P’S CORPORATION We understand that having organic and sustainable certification costs a lot of money for the producers and which is not something the small or medium farmers can obtain. We would like to encourage the producers in Vietnam and Cambodia to shift to organic and regenerative farming more and more, thus we do not judge the farmers or producers by its certification but we visit and check it most of the time for the main suppliers. Sustainably-sourced under our definition can be summarized as follow: • Vegetables and Fruit: grow with no any chemical inputs (except the ones approved in international organic certificate’s standards). • Farmed Fish & Seafood: Farming without any chemical and artificial input, using sustainable feed, have measures to control water pollution and escaping fish. • Meat and Dairy: Animals raised with no antibiotics, natural and sustainable feed, animal welfare standards such as freedom of movement. We are always looking to extend our network of sustainable producers in Vietnam and Cambodia. If you are a farmer who is transitioning to organic farming or who has already been growing organically, please feel free to contact us to explore potential connections. Coffee farms at Lang Biang Mountain in Lam Dong Province When investigating sustainable sourcing in Vietnam last year, the majority of it came from Seafood with 73%, followed by Fruit and Vegetables at 18% and the remaining types (including Meat and Poultry, Dry food and beverages) combined at 9%. Sustainable seafood that we have sourced including Salmon, Mussel, Crab and Clam. For the imported Salmon and Mussel, they have received sustainable certification from Marine Stewardship Council (MSC) and New Zealand Sustainable Aquaculture Verification certification, ensuring the farming practices does not impact negatively to the ecosystem and long-term healthy stock of that species. Clam and Natural Crab has been sourced locally. Clam also farmed under MSC certification standards, whereas crab raised in a natural crab farming technique with no use of chemicals in Lam Hai commune, Ca Mau. We are grateful to all of the sustainable suppliers in Vietnam and Cambodia that working with in the previous year: Thien Sinh Farm, Dalat Ecology, Yoshimoto mushroom, Everyday Organic , Sunny farm, SFF seafood, Hatlava, GoGreen Vietnam, Fargreen, Alluvia, Marou Chocolate, Nurturing Food, ECOM, K’HO Coffee, Healthy Farm, Eggcelent, Flower Nano, Happy Co Farm, Green Yamato, Roselle stone Khmer, WAT chocolate, RPE Smoke. Sustainable sourcing by food types Seafood Beverage Dry Foods Dry Foods, Fruits & Veggies Fruits & Veggies Fruits & Veggies, Meat & Poultry Non-Food Product 72.6% 0.4% 2.6% 17.4% 1.9% 3.5% 2.6% Sustainable sourcing by types

18. 34 35 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION ECOM Coffee Farm Fondant chocolate cake and Tiramisu K’HO Coffee Farm Cantina Giardino Gaia Orange Natural Wine Specialty, ethical coffee from ECOM The beans we sourced with ECOM were Specialty Arabica beans from the local Dung K’NO community. ECOM Trading is one of the major service trading companies in Vietnam. The coffee trees are grown in organic condition using organic fertilizer and organic spray, which ECOM provided to the local farmers. The beans are carefully picked and selected by the farmers, before pulping, drying into especially green beans. ECOM has a good history of supporting the Dung K’NO community, from training engagement and direct-trade. WAT Chocolate WAT chocolate is our supplier for high quality chocolate bars in Cambodia. They provide us with rich chocolate using Cambodian cacao, and we use this chocolate for our signature dessert, fondant chocolate cake and Tiramisu. We also use the by-product for the chocolate making, cocoa shell, for our special ‘Zero Waste Blend’. Orange natural wine from Cantina Giardino Cantina Giardino is a wine producer located in Campania - Italy, they have been producing great wine with original features since 2003. With a unique and artisanal way of producing, they set themselves apart from the industrial winemaking. The natural orange wine Cantina Giardino Gaia 2020 is arguably the skeleton key to Cantina Giardino. Chemical free, specialty coffee from K’HO Coffee K’HO Coffee is a 4th Generation of Arabica Coffee farmers. They have been growing chemical free, specialty coffee on the slope of Langbiang Mountain, looking out to Dan Kia lake. During growing, the soil is enriched by natural methods such as adding coffee compost and growing with other food crops. During harvesting, beans are carefully picked and selected by hand. They believe in taking care of the community, trees, beans, and land are essential to bringing out the best quality and taste of the coffee. New sustainable food producers Cambodia New sustainable food producers Vietnam

19. 36 4P’S 2022 SUSTAINABILITY REPORT 37 © 2023 PIZZA 4P’S CORPORATION According to Havard Nutrition Score, healthy eating plates would need to contain a half ratio of vegetables & fruit, followed by whole grain and healthy protein (from fish, poultry, beans and nuts). At Pizza 4P’s, we understand the importance of providing our guests with a variety of options, with a strong focus on organic vegetables, local fruits, and seafood. We provided 44 options for pescatarian dishes, 26 vegetarian dishes and 3 vegan dishes. All of our dishes are clearly labeled with any allergens they may contain, so guests can easily identify which dishes are suitable for their needs. We continue to develop more dishes that not only taste delicious but also meet a wider range of nutritional preferences and lifestyles for our guests. Clam & Basil Sauce Spaghetti Organic Buttermilk Pumpkin and Ho Tay Jasmine Potage Cantina Giardino Gaia Orange Natural Wine Green Salad with House-made Dressing 44 26 3 Pescatarian Dishes Vegetarian Dishes Vegan Dishes Nutritional preference In recent years, health and nutrition has become increasingly important to our guests, as evidenced by the Materiality Matrix. As a restaurant, we strive to provide our guests “happiness” with delicious and nutritious food. Our house-made cheese is made from fresh milk from a farm in Lam Dong that is delivered daily to our Cheese Factory. We are proud to share the elegant sweetness and unforgettable flavors of our Mozzarella, Ricotta, Scamorza and Camembert cheese that comes directly from the fresh milk itself. We also offer reduced sugar products in retail including low sugar yogurt, no sugar yogurt and greek yogurt, as well as our 4P’s Original Kombucha as a potential source of probiotic. Additionally, we prioritize sourcing organic ingredients and crafted products made in a traditional method and less processed. According to research, organic food consumption leads to less pesticide and antibiotic exposure compared to conventional counterparts. Some of the special dishes that we would like to recommended are: • Appetizer: Organic Buttermilk Pumpkin and Ho Tay Jasmine Potage • Salads: Parma Ham wrap with Organic Rocket and Ricotta cheese; Burrata with Organic Rocket and Tomato salad; Organic Kale Salad with House Made Lactic Cheese and Caramelised Nuts. • Natural Wines: Il Vei Frizzante Bianco; Il Vei Frizzante Rosso; Il Vei Frizzante Grigio; Les Raisins Gaulois; Donati Camillo Malvasia; Donati Camillo Bandita; Donati Camillo Lambrusco • Natural Sake: Niida-honke Natural & Chemical-free food Nutritional Preferences Health & Nutrition

20. 38 4P’S 2022 SUSTAINABILITY REPORT 39 © 2023 PIZZA 4P’S CORPORATION In July 2022, we released a limited sustainable menu with 3 dishes in Pizza 4P’s Xuan Thuy, inspired by our trusted organic- farming partners with circular agriculture practices of whey water: • Dalat Whey Pig with Organic Greens and House-made Cheese Pizza • Carbonara with Organic Shimeji & Enoki Mushrooms • Dalat Shiitake Mushroom & Whey Pig Bacon Pizza Herb Garden at Pizza 4P’s Xuan Thuy Story Sustain- able Menu at Pizza 4P’s Xuan Thuy Whey Pig Why is it called a whey pig? It is because they have drinked whey water from our cheese factory. The whey water, a nutritious byproduct of our cheese-making, which is often discarded as waste from the cheese production process. However, whey water is a highly nutritious byproduct of the cheese industry that can be utilized for animal feed, as it is a good source of calcium, phosphorus, sulfur, and water soluble vitamins . Our whey is fed to wild boar, locally raised at Thien Sinh Farm with a crate-free model. This approach helps to ensure that they are healthy, well-nourished, safe, and able to express their natural behaviors. These pigs are also raised with organic vegetables grown at the farm. These factors contribute to the quality and texture of the meat, with no strong meat odor like other commercial pork products. The softness with salty and sweet aftertaste mixed with a little bit of fat, everything melts in the mouth delicately. Local, Chemical-free Mushrooms Dalat Ecologies is one of our partners cultivating mushrooms and promoting the local varieties such as Langbiang Shiitake. They are working directly with the local community to improve their livelihood with these high value crops. The different types of mushrooms are cultivated in a chemical-free environment that utilizes the natural climate of the Lac Duong area. This results in a natural aroma and distinctive sweetness that elevates the dishes. Organic vegetables Thien Sinh Farm does more than just feed the animals with whey water - they also ferment whey water to create organic fertilizer for their vegetables. Research has shown that the soil application of whey could be a sustainable method to combat the root knot disease and enhance soil biotic components. Our whey water has been used to fertilise morning glory, morning glory sprouts, and kale, which are then used in these special seasonal dishes. Dalat Whey Pig with Organic Greens and House-made Cheese Dalat Shiitake Mushroom & Whey Pig Bacon Carbonara with Organic Shimeji & Enoki Mushrooms

21. 40 4P’S 2022 SUSTAINABILITY REPORT 41 © 2023 PIZZA 4P’S CORPORATION Food safety license 100% of our stores have food safety licenses from Food Safety Management Authority as of 31 Dec 2022. Food Safety Violation In 2022, there was one instance of food safety violation related to pests. Consequently, immediate and preventative actions have been taken in order. These actions include an increase in pest control units in stores, an increase in the frequency of pest control checks, and stringent review on cleaning procedures. We are deeply sorry for this and we committed to a highest food safety and continue working more to prevent future violations from occurring. Voluntary food recall In 2022, we had one case of voluntary food recall. After conducting a thorough investigation to determine the cause of the incident and evaluate the impact, we decided to recall the related products from all of the store shelves. Supply chain food safety We source all of our food and nonfood products with the assurance that they are 100% food safe certified. To ensure that our suppliers meet the necessary standards, we require them to provide us with a certificate of Food Hygiene and Safety, a product self-declaration, and a testing report from a certified lab. For suppliers that we plan to work with in the long-term, we also visit the farmers to learn more about their production methods and request samples for inspection by relevant departments. Food Safety surveillance Our QA team has continuously monitored and investigated suspected cases of food contamination. For each of the incidents, we took immediate intervention and recall action for the related batch. We conducted investigations and reviews to determine the cause, and we are actively working to prevent these incidents from happening. This includes implementing more stringent audits, adding new safety steps, training partners on the operation of food safety, building new facilities and investing in infrastructure that can deliver the highest standards of food safety. Food safety licenses obtained Critical food safety case Voluntary food recall 100 1 1 Pizza 4P’s Giga Mall % Food Safety Key Numbers Food safety has paramount importance to us, and we are taking all necessary steps to ensure that our guests are kept safe. We are committed to providing food that is healthy and safe for our guests and our communities.

22. 43 © 2023 PIZZA 4P’S CORPORATION 42 4P’S 2022 SUSTAINABILITY REPORT In order to have a stronger food safety practice, we have committed to building a stronger culture. This includes incorporating Quality score into our bonus scheme to reflect the importance of food safety to our operations at all levels, and education partners on a frequent schedule. All current and new partners at all levels receive training on food safety principles and food safety operations via E-learning and the offline workshop. This helps to ensure that everyone is aware of the importance of food safety and are taking the necessary steps to ensure it is implemented properly. Our QA teams routinely conduct internal inspections of stores twice a month, as well as our Central Kitchen and Cheese Factory once a month. The inspections include items such as food handling, labeling, equipment inspection, etc. which allows the QA inspector to feedback and support stores with best practices and areas for improvement. Visual reminders for food safety in the restaurant are essential to ensure that all partners are aware of the safety protocols that must be followed. Color coding on items used to avoid cross contamination is an important part of this, as different colors can be used to indicate different types of food. Posters can also be used to remind partners of the food safety practices that must be followed, such as proper handwashing and food storage techniques. These visual reminders can help to ensure that everyone in the restaurant is aware of the necessary safety protocols, and can help to reduce the risk of food-borne illnesses. We are committed to ensuring that all of our food items are of the highest quality and meet all safety standards. In 2023, we are making a significant investment in a new facility for our production operations. This facility will be equipped with technologies to ensure food processes with high quality and full traceability. Unfortunately, it appears that our efforts have not been adequate in the past, and we are deeply sorry for this. We must continue to strive for excellence and never accept anything less than the highest standards of food safety. Food safety strategy and commitment Pizza 4P’s Giga Mall

24. 46 4P’S 2022 SUSTAINABILITY REPORT 47 © 2023 PIZZA 4P’S CORPORATION Breakdown by Gender Breakdown by Age Group Gender Equality has been an important matter in our business, as we believed in building an equal environment where everyone is respected and given the same opportunities regardless of their genders and background. A diverse workplace is where different perspectives and ideas are valued. In 2022, we recorded 66.67% female in our Board of Directors, 55% in the Director level and 58% for All Employees. Regarding the age group, Gen Z makes up the majority of the partners with 86%. According to a report, Gen Z has a greater emphasis on clarity in career paths and internal mobility opportunities, as well as strong concern with climate change and environmental issues. With this information, we can provide them with the necessary resources to help them reach their goals and cultivate a sustainable working environment. Board of Directors All Partners Directors and Senior Management Female Male 33% 55% 55% 67% 45% 45% Pizza 4P’s Saigon Pearl Partners (what we call our employees) Gen Z Gen Y Gen X Baby Boomers 85.7% 12.5% 1.7% 0.1% Partner Breakdown

25. 48 49 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION In 2022, we saw an increase of 10% in the voluntary turnover rate compared to the previous year 2021. This is not a good number, so we are striving to make it a better experience and journey for our partners. Here is how we intend to do this: • Improve the new comer onboarding program. • Ensure consistent new skill training programs for all partners so that partners are encouraged to stay and move to the next level. • Revise monthly and quarterly performance bonus to increase total income for specific employee groups. • Business expansion to provide promotion opportunities for full skills partners. We hope that these measures will help to reduce the turnover rate and make our workplace a more positive environment. 2020 2021 2022 Voluntary turnover rate 78% 33% 43% Voluntary turnover rate Involuntary turnover rate 43 0 % % Turnover Rate Compensation & Benefits We are committed to providing our partners with competitive rates that reflect the value that they bring to our business. 100% of our new partners have written contracts to receive the full benefits program, and we have no case of partners below minimum wage in Vietnam and Cambodia. We have increased our salary structures by 8.33% for entry level, 3.7% for Junior & Senior, and 5.88% for Trainer in 2022. We continue to provides the benefits for our partners, such as: • Benefits that comply with Vietnamese labor code for annual leave, parental leave, maternity leave, holiday paid time-off. • Partner discount on company products and services. • Free set of uniforms yearly after the first year. In 2022, we applied a more comprehensive healthcare check up to all partners, including medical checkup and 24/7 accident insurance. The physical exams with 1-1 consultation meetings with doctors so that people are more informed about the condition of their body, the irregularities or risk factors involved, and how to work towards preventing severe health issues. The 24/7 accident insurance which is provided to all of the partners, we offer a private health care package for partner and partners family members based on the job level. Under this private insurance, partners will be covered for inpatient, outpatient, dental & other relevant disease treatment. case of salary below the minimum wage Average wage increase for entry level Average wage increase for Junior & Senior Average wage increase for Trainer 0 8.33 3.70 5.88 % % % Key Numbers Key Numbers

26. 50 51 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Occupational Health & Safety Key Numbers Key Numbers Occupational health and safety is an important consideration for restaurant workplaces. Restaurants are often high-pressure environments with a lot of moving parts, and the potential for accidents and injuries is high. In 2022, we had one incident of work-related injury that has been reported, and it has been followed with immediate investigation and actions to minimize the risk. It is essential for us to take steps to ensure that their partners are safe and protected from any potential harm. We provided proper safety equipment, implementing safety protocols and the correct operation manual for hazardous equipment. All the leaders and above in the restaurants have been provided with First Aid training by a professional from the branch of the Vietnam Red Cross Society. This training ensures that the restaurant environment is safe for partners to work in, as they are equipped with the knowledge to respond to any emergency situations that may arise. We are committed to create a higher standard of Occupational health and safety with a target for no cases of work-related injury. In 2022, 28 partners have been approved for full parental leave of more than 6 months. We are proud to report that 100% of those partners have returned to work and are still employed 12 months after their return. This is a testament to our commitment to providing a supportive and inclusive environment for our partners. 300 28 (approximately) Amount of leaders and above are trained in First-Aid assistance. Total number of employees that took parental leave in 2022 100 Percentage of employees that returned to work after parental leave ended were still employed 12 months after their return to work % Parental Leave

27. 52 53 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Key Numbers Careers We have encouraged promotion from within, to provide short term & long term career opportunities for our partners. We continue to see 100% of our restaurant partners promoted to the next level based on qualification of technical skills & management skills (where applicable). Specifically we have promoted 10 new Acting Restaurant Managers (highest position in a restaurant) in 2022 & 100% of this number is from internal promotion. 100 Promotion Rate (restaurant partner only, not including office) % Since 2019, the company has issued and introduced into use a separate policy on Equal Opportunity-Discrimination, Harassment. This policy has played an important role in articulating our commitment toward the principles of the topic, providing guidance for handling arisen cases within the professional working place. In 2022 we have introduced Anti-fraud policy to raise the awareness of the necessity of fraud detection in our company, recognize and reward the partners who report potential fraud for further investigation, as well as regulate how our company will deal with violation cases. Every company has a culture, some are created on purpose but most are created by accident. The values and working style of the founding members typically are what create that “accidental culture.” Sometimes this is a good thing and sometimes it’s not a good thing that needs to be addressed for a company to grow in a healthy and sustainable way. The real key to making tools like this work though is leadership and a team behind them. To that end Pizza 4P’s has started a new Culture Department. Joe Black, our new Culture and Operations Excellence Director has shared : “What I found while interviewing nearly 50 managers across all of 4P’s and at all levels is that the Values and Vision are alive and strong. To this point that has all been done through simple role modeling. I’ve never seen a group of people who not only knew the values so well but almost all took it as a point of pride how well their teams represented the values.” “In one case a manager simply told the team to “be Omotenashi,” and they knew exactly what to do and acted accordingly. For any company, the front line team being able to take direction by saying “be a core value” is an incredible accomplishment. Pizza 4P’s leadership has done this, simply by being themselves.” New restaurant managers 10 Ethics Culture

28. 54 4P’S 2022 SUSTAINABILITY REPORT 55 © 2023 PIZZA 4P’S CORPORATION Pizza 4P’s Giga Mall Heart Connection Fund Our Heart Connection Fund was started in 2020, as we learned how vulnerable humans are and how important it is for us to support and help each other. Over time, this small fund has grown over time with the strong spirit of 4P’s. Thanks to this, the fund has been able to provide meaningful support to its partners. The total amount of money raised by 4P’s Corporation, Internal Partners and External Stakeholders was 261,300,000VND, which was donated to 184 Partners in 2021 and 213 Partners in 2022 who were facing difficulties in their lives. We hope this can assist partners to overcome the hard times and keep moving forward. Wellbeing The Happiness Survey is an important tool for measuring how individuals feel about their work and how their work environment can be improved. Since 2020, we have been conducting this survey in order to gain more insight into how to improve individual performance and happiness in the company. The results of the survey provide us with information on the level of happiness of different divisions, job levels, and tenures, allowing us to personalize our strategies to improve work quality. In 2022, the average happiness score is at 3.894, moving up slowly from 2021 with 3.870. The top concern collected from the partners is about salaries & bonuses which do not meet their expectation given the high workload and high demand of work quality. Taking into account the increasing competition in the F&B industry, we have performed regular benchmarks with the market and developed the roadmap to increase the competitiveness of our pay packages. Although there are still many challenges to achieve our target to be among the top lists in the Vietnamese market, we are confident that our pay for Restaurant Manager is among the top 3 of the same restaurant segment. Happiness score (work) 2020 2021 2022 3.91 Average score per year 3.87 3.89 The level of happiness is defined as below. (5 is the maximum score) 1. Very dissatisfied 2. Dissatisfied 3. Neutral 4. Satisfied 5. Very satisfied As a small step of an action plan for our partner’s happiness journey, we have organized free Yoga Sessions from October 2022. The session will be held every Wednesday, from 18.00 to 19.30 by an inspiring Sivananda Yoga certified teacher. Practicing yoga can help to increase mindfulness and focus, as well as improve overall physical health. Through these sessions, we hope our partners can start practicing yoga regularly, not only at the office but also at home, to improve physical and mental health, and wellbeing. Yoga Session Happiness Survey 3.89/5

29. 56 4P’S 2022 SUSTAINABILITY REPORT 57 © 2023 PIZZA 4P’S CORPORATION We were delighted to welcome over 8,000 guests at our Pizza Workshop in 2022, a four-fold increase compared to 2021 after the prolonged Lockdown. Participants have the chance to learn about the unique character of Pizza 4P’s pizza, from sustainable-sourced ingredients, to stretching dough that uses whey water (a by-product of cheese) and baking it in a traditional pizza oven to make signature Napoli pizza. The workshop often ends with a smile from the kids’ faces, which is extremely rewarding to us as it shows that we are a step closer to achieving our vision to “Make the world smile for Peace”. If you are interested in joining us at the Pizza Workshop, please do not hesitate to contact us. Pop-up workshop Apart from the Pizza Workshop, we continue to organize a range of pop-up workshops that are in line with our sustainability values. The workshops we hosted in 2022 were ‘Making Original Candles from Recycled Material’, ‘Sustainable Workshop on Cheese and Pizza Making’, and ‘Indigo dye Workshop’. All of these workshops were designed to spread more awareness on sustainable design and circular thinking. 273 2,996 1,611 109 2020 2020 2021 2021 2022 2022 Adult Pizza Workshop Guests Children Pizza Workshop Guests 923 7,512 Pizzza Workshop at Pizza 4P’s Xuan Thuy Candle Making Workshop at Pizza 4P’s Hikari Binh Duong Community Pizza & Pop-up Workshops

30. 58 4P’S 2022 SUSTAINABILITY REPORT 59 © 2023 PIZZA 4P’S CORPORATION Pizzaland Pizzaland at Pizza 4P’s Hai Phong Pizzaland in Hai Phong is a special place designed for kids to learn about food and explore sustainability through fun and educational activities. In 2022, we welcomed over 7,000 to Pizzaland, where they were able to engage in a variety of activities such as hands-on cooking classes and interactive games. Through these activities, kids were able to gain a better understanding of where their food comes from, how it can be grown and produced sustainability. kids joined Pizzaland (approximate) 7,000 Communication and awareness is an important factor for sustainability. By sharing information, it helps to have a sense of collective responsibility from the urgency of the climate and environmental issues. Additionally, sharing sessions is also a chance to work collaboratively with other external partners and experts to explore sustainability solutions that can be implemented. External Sharing Session In 2022, we worked with schools, corporations, conferences and local communities to help share information about our practices and experiences, and hopefully inspired others to start their sustainable journey. The events we has participated for information sharing are: • ISHCMC Sustainability & Innovation Week 2022: Workshop with Students • Eurocharm green economy forum workshop: Corporate Sustainability Reporting Case Study • WWF-VCCA conference on ‘Enabling conditions for Net-zero economy in Vietnam’ • Food forward: ‘Getting value out of waste’ Panel Discussion • SDG Seminar of Aeon Mall Hai Phong Le Chan • Hong Kong University Student’s programme “Becoming Future Ready” • Strategy for sustainability for People’s Police Television (ANTV) • WWF Race to Zero, Be A Hero Podcast for Sustainable Food & Zero Waste Internal Sharing Session We believe it is essential to cultivate a sustainable culture within the company through training. We launched the 4P’s Green Office in November 2022, which included four sessions sharing about the current global climate crisis and “greener” perspectives and action for office and daily life. Following the program, we were able to maintain the culture through fun weekly challenges that would cultivate small habits with impact, and initiated the recycling program for the office, which recycled 46 kg of materials from our offices . We also provided comprehensive sustainability training for our management team. In 2022, we launched an in-depth training that covers topics such as: the growth of sustainability theories over time, business risk and opportunity, data disclosure, and the profitability of ESG. By providing this training, we hope to empower different departments to work together for corporate Sustainability Goals. We continue this training series and working session with the management team in 2023. Communication & Awareness

31. 60 4P’S 2022 SUSTAINABILITY REPORT 61 © 2023 PIZZA 4P’S CORPORATION Hung Trinh, 2022 Pizza Championship Winner Interview Developing a Pizza Champion We are happy to share the story of Hung Trinh,our Pizza Championship 2022 Winner, at Pizza 4P’s Aeon Mall Hai Phong. Pizza Championship is our annual competition to honor the great effort of those outstanding Pizza “artists”. The five categories when judging the pizza competition includes: Knowledge, Production time, Accuracy of stretching, Accuracy of topping amount, and Finished product quality and taste. Trinh Van Hung from Aeon Mall Hai Phong had outstandingly owned the crown of Pizza Championship with incredible results. Tell us about yourself My name is Trinh Van Hung, or Hung Trinh (to avoid confusion with other Hung in 4P’s). I am the Assistant Manager - Food at Pizza 4P’s Aeon Mall Hai Phong. I joined the company in 2015 and was promoted to Pizza Leader in 2017. Last year, I was promoted to my current position of Assistant Manager. What is your favorite part of the job? I appreciate my colleagues at 4P’s the most. They are like family to me, and it’s wonderful to be able to share stories and different experiences with them. We learn from each other and help each other grow, and it’s a great feeling to be part of such a supportive and encouraging environment. What is your source of motivation at work? My parents and Family have always been my biggest source of motivation. They have encouraged me to be the best version of myself, and have always pushed me to strive for more. I am constantly working to be better and to better myself in all aspects of life. Can you share with us your “Secret” for achieving the Pizza Champion title? It’s actually no special secret at all. In order to achieve the skills I have today, I have had to practice and learn from others continuously. I have gained a lot of experience from my friends and seniors, which has allowed me to hone my skills further. It has been the feedback and improvement from my failures that have enabled me to develop my skills. I am very thankful for Ms. Thu Tran, who has been my mentor since the beginning. She has instilled in me a passion and motivation to be better, and the success I have achieved in competitions is largely due to her guidance. 2022 Pizza Championship

33. 64 4P’S 2022 SUSTAINABILITY REPORT 65 © 2023 PIZZA 4P’S CORPORATION Climate Change As of 2022, our greenhouse gas (GHG) emissions from direct (scope 1) and indirect (scope 2) sources have increased significantly to 7,314 tCO2, a 1.5 times increase from 2021 as we increased our business activity. We are working with external partners to capture the emissions from our supply chain (scope 3), which will be disclosed in the coming report. This data will be used to develop a priority and strategy to reduce our emissions in the future. Item Item Sub-total Sub-total Grand Total Scope 1 Scope 2 LPG Electricity (Vietnam) Diesel Electricity (Cambodia) Kerosene Refrigerant Gasoline GHG emission (tCO2e) GHG emission (tCO2e) 1,781 5,534 7,314 Note Note 1,665 5,493 -- -- 106 40 1 -- 8 -- -- -- Data not available This includes the gasoline used at the cheese factory team, and an estimation of the consumption at our internal delivery team in HCMC. GHG Emission Farmlands in Lam Dong Province

34. 67 © 2023 PIZZA 4P’S CORPORATION 66 4P’S 2022 SUSTAINABILITY REPORT Kale with House-made Lemon Ricotta with Olive and Caper Sauce As a Food & Beverage business, the ingredients we source have significant GHG emissions, especially Meat and Dairy. In order to reduce our carbon footprint, we continue to implement a three-category system for our Grand Menu by December 31, 2022: Veg-led, Meat & Dairy free, and Others. Unfortunately, the percentage of Veg-led and Meat & Dairy free dishes have not changed significantly. The Veg-led dishes improved slightly from 20% in 2021 to 20.5% in 2022, while the Meat & Dairy free dishes decreased from 3% to 2.74%, due to the higher total dishes offered. In 2022, we have started offering plant-based milk alternatives for coffee at Café 4P’s and About Life Coffee. Additionally, our kitchen has also been working more on developing vegan cheese and vegan meat bolognese. Research and development is an important part of creating the right texture and taste, and can often take a long time. We are working hard to ensure that the menu is not only more Climate-Friendly, but also of the highest quality and taste, and we hope to be able to introduce it to everyone as soon as possible. Item Number of dishes (total) Number of Veg-led dishes % of Veg-led dishes Number of meat & dairy- free dishes % of meat & dairy-free dishes Low-carbon dish rate in the grand menu (2022) Dessert Total Appetiser Main Dishes Pasta Pizza Salad 10 71 21 1 8 22 10 0 15 3 0 1 4 7 0% 20.55% 4.11% 0% 13% 5.48% 9.59% 0 2 0 0 0 0 2 0% 2.74% 0% 0% 0% 0% 2.74% Low-carbon dishes

35. 69 © 2023 PIZZA 4P’S CORPORATION 68 4P’S 2022 SUSTAINABILITY REPORT Packaging Delivery & Takeaway For our at-home guests, we strive to provide the same level of quality as our dine-in guests, while also focusing on sustainable materials from renewable sources and compostable. The number of renewables and compostable items was the same as 2021, with 66.67% and 27.78% respectively in Vietnam. In Cambodia, the takeaway food boxes and containers are made from bagasse, wood and paper. In 2022, we also successfully switched to Forest Stewardship Council (FSC)-certified Pizza Box as committed in 2021. In 2022, we joined the SUP Challenge Program Circular F&B Accelerator Vietnam, an acceleration program created by Schoolab to support and pilot local initiatives that reduce or replace single-use plastics in the Food & Beverage industry in Vietnam. Through the program, we selected two startups to pilot at our Pizza 4P’s Saigon Pearl: Alterpack with the Bento Box from Agriculture Waste, and HRK with the Compostable Vacuum Bags for Sauce Sachets. This program resulted in 16.5kg of plastic packaging being avoided, and it has the potential to be scaled up even further in 2023. Pizza 4P’s Saigon Pearl Item Item Shopping bag Pizza box Cutlery Pizza Saver Food Box Soup Box Small Sachet Packs (for ketchup, chili sauce, chili oil, olive oil, honey, pepper, etc.) Zip bag Package for semi-food materials (pasta sauce, cheese, etc) Paper napkin Tinfoil Parchment Paper Drink cup with lid Aluminum box with paper lid Wine Bag Delivery Label Bento Box 2022 Status 2022 Status Bioplastic from Cassava Paper Wood PP Kraft paper + PE lining Kraft paper + PE lining LDPE LDPE LDPE Paper from virgin pulp Aluminum Paper + Additives + Silicon coating Paper + PE lining + bagasse lid Aluminum + Paper lid + Aluminum coating Kraft paper + String Paper + Label Adhesive Bagasse How can we improve? How can we improve? We hope to reduce consumption and encourage use of reusable bag We are working with supplier to design a returnable option We encourage customer to opt-out for condiments during delivery and takeaway We are working with supplier to develop a wooden option We tested product with home compostable paper and working more for application We tested product with home compostable paper and working more for application We encourage customer to opt-out for condiments during delivery and takeaway N/A We are working with supplier for the compostable plastic option, and also redesign our box to eliminate the same-material N/A We encourage customer to opt-out for condiments during delivery and takeaway We are looking for product with less additives or alternative material N/A N/A N/A We are looking for product from recycled or sustainable source paper N/A Round Box with plastic lid Bamboo paper + PE lining + PP lid We are working to switch to paper lid Sauce small bagasse with plastic lid Bagasse + PP lid We are working to switch to bagasse lid

36. 71 © 2023 PIZZA 4P’S CORPORATION 70 4P’S 2022 SUSTAINABILITY REPORT About Life Coffee Brewers HCM and Café 4P’s As we welcomed a new location in Ho Chi Minh City, About Life Coffee Brewers and Café 4P’s brand continue to serve specialty, ethical coffee in a sustainable manner. Most of the packaging for take away and delivery is made from compostable material, and we are also offering oatmilk as a plant-based alternative for cow’s milk for environmentally-conscious coffee drinkers. Café 4P’s Packaging Item Cup Lid Coffee bean bag Coffee cup carrier 2022 Status Glass (dine in guests), Paper cup with a plastic liner (takeaway and delivery) We replaced the plastic lid with a 100% compostable lid made of bagasse. Due to supply issue, we switched to Kraft paper coffee bag produced locally We replaced the plastic carrier with a paper carrier. How can we improve? Reusable option is better. We start to apply a discount in 2023 for guests bringing their reusable cups. Reusable option is better. We start to apply a discount in 2023 for guests bringing their reusable cups. We continue to research and source material that has better compostability performances. Guests can refuse and use their own bag. Café 4P’s Ly Chinh Thang Jar Return Program We are proud to share that our Jar Return Program has received 15,240 Jars returned in 2022. For B2C (Business to Customer), we received 9,753 jars from takeaway and delivery guests returning jars at stores. We continue to apply the incentives of 1 free string cheese/1 jar returned and 1 free yogurt or pudding/2 jars returned, as we believe in growing awareness and building habits takes time. We are very happy with the growth in return rate annually, as this year the return rate rose to 25% compared to 2021 with 7.7%. For B2B (Business to Business), our business clients returned a total of 5,487 jars, which is a 7% return rate. This is also an improvement compared to 2021 with 2%, and it has shown a growing trend of sustainability awareness among the business in Vietnam. 4P’s Yogurt Jars Key Numbers (B2C) Key Numbers (B2B) Collected Jars Collected Jars Return Rate Return Rate 9,753 5,487 25 7 % % 2021 2021 2022 2022 Number of Jars returned (B2C) Number of Jars returned (B2B) 4,564 744 9,753 5,487

37. 73 © 2023 PIZZA 4P’S CORPORATION 72 4P’S 2022 SUSTAINABILITY REPORT Waste Recycling 6,007 500 Collected glass bottle waste for recycling Glass bottles reused in our Da Nang stores Key Numbers Collected recyclables (HCMC only) kg Bottles/mo. Collected kitchen oil waste (HCMC only) Surplus Food Rescue from Central Kitchen (HN only) Aluminum Cans Plastic Steel Paper 2,180 797 1,212 4,765 6,007 414 182 178 1,649 L kg kg kg kg kg Glass bottles In total, we recycled 6,007kg of glass bottles in 2022. We continued our partnership with O-I-BJC to collect glass waste at our stores in Ho Chi Minh City. The glass bottle waste was collected, then crushed and melted at their factory to create new glass bottles. We also worked with Ve Chai Chu Hoa, an urban collector, to collect our Binh Duong and Ho Chi Minh City glass waste. In Hanoi, we have worked with Mr. Pham Minh Duc to upcycle our glass from Hanoi stores to make beautiful crafts such as cups and trays. These crafts can be found in our Da Nang stores and available for purchase at Cafe 4P’s. In Da Nang stores, we partnered with Evergreen Labs to introduce the closed-loop system for returnable water bottles, known as Glassia. This initiative has enabled us to reuse more than 500 bottles per month in 2022. As the reusable glass bottle is able to be refilled more than 30 times, the life cycle of the glass is extended significantly and the carbon footprint of the bottles becomes much smaller, as much as 5% of the original, single-use materials. We hope to expand this collaboration to more regions. 2020 2021 2022 Collected glass waste (kg)

38. 9 © 2023 PIZZA 4P’S CORPORATION 12 4P’S 2022 SUSTAINABILITY REPORT Collected Kitchen Oil (HCMC) Food Surplus Rescue (HN) Due to some changes in our suppliers in 2022, the amount of used kitchen oil that we have been able to collect has decreased significantly compared to the amount collected in 2021. Starting in September 2022, we have partnered with new collecting partners and we have recycled a total of 2,180L of waste kitchen oil. We will continue to work with this new partner in 2023. Food waste has been recognised as one of the biggest contributors for greenhouse gas emission, with studies showing up to 70.53 gigatons of reduced CO2 if we can eliminate it. Food waste happened at many stages of the supply chain, and as a F&B business, we also recognised food waste at our level. Many of the time the food waste from by- products such as roots of vegetables, outer skin, wilted leaves, need to be removed before making a dish. From September 2022, we started a partnership with VietHarvest for Food Rescue. VietHarvest helped collect and redistribute food ingredients that were not utilized in the kitchen such as broccoli stalk, celery leaves and meat offcut, to underserved communities in Vietnam. We have rescued 797.15kg of food in 2022. In the following year, we continue to work with VietHarvest for food rescue, as well as adding more value to our surplus through creative cooking to tackle food waste. 2020 2021 2022 Collected used kitchen oil (L) Recycled Waste (HCMC) In 2022, Ve Chai Chu Hoa helped us collect a total of 2,423kg of recyclable waste for our HCM stores and Office. This is an impressive feat, and we are looking forward to continuing to work with Ve Chai Chu Hoa in 2023 to continue to collect recyclable waste. Aluminum Plastic Bottles Carton Scrap Metal 155 5 1,800 112 374 186 1,257 165 Recycled Waste collected from HCMC stores (kg) Food Surplus that was rescued 2021 2022 Salmon Offcut Clam Ground Potato Bits Chicken Thigh Ham Skin Beef Tongue Bits Dill Confit Oil Celery Leaves Broccoli Stalk Mushroom Legs 4.4 kg 7.8 kg 11.8 kg 17.2 kg 18.7 kg 39.5 kg 41.5 kg 49.2 kg 60.9 kg 62.4 kg 483 kg 4,684 0 2,180

39. 75 © 2023 PIZZA 4P’S CORPORATION 74 4P’S 2022 SUSTAINABILITY REPORT Single use items Single-use is not a sustainable way of consumption. However, the restaurant business uses a huge amount of disposable utensils in both the guest areas and kitchen. We acknowledge our current situation as listed in the table below and intend to reduce this as little as possible or replace it with a more sustainable solution in the coming years. We are continuing to work on replacing single-use items in order to reduce waste. Even small changes can have a significant impact on the environment, so it is important to make these changes whenever possible. In the dining area, we have made a number of changes to reduce our single-use tissue. We have replaced single-use tissue packaging with wet tissue boxes and removed tissue paper from the tables, only providing it when guests ask for it. Our zero waste store has applied Oshibori Towel, which can be washed and re-use again and again, reducing plastic from the start. In the kitchen area, we have switched from single-use hair nets to fabric hair nets and are using non-woven kitchen towels to reduce the kitchen paper use. Additionally, we have implemented the use of home-compostable plastic for gloves and food bags in Pizza 4P’s Hikari Binh Duong store, and plan to expand this to more stores in 2023. There are still many items that we should work on to reduce our environmental impact, such as parchment paper, vacuum bags for semi, masks, food wraps, tinfoils, and garbage bags. We are committed to finding solutions to replace these items, and will continue to work with our suppliers to find innovative materials that can be used instead. Item Guest Area Wet wipe Paper napkin 2022 Status Successfully implementing box type wet wipe at all stores in Vietnam. 3 stores (both Cambodia stores, and Hikari Binh Duong) removed wet wipes and replace with Oshibori towels FSC certified paper. We removed the paper napkin at tables, and only provided it as requested. Impact estimated: 30% reduced in consumption compared to 2021 Item Kitchen Glove Trash Bag Packages for semi-food and cheese Hair covers Bags for food preparation Food Wrap Parchment Paper Tinfoil Kitchen Paper Masks 2022 Status Applying home-compostable gloves at Hikari Binh Duong store. Impact estimated: 33kg plastic replaced with home-compostable plastic. We are working to apply to more stores in 2023 Single-use plastic Trial industrial compostable vacuum packaging for our cheese. It still need more development before switching We changed Single use Hair Net to Fabric Hair Net, which can be washed and reused. We have successfully implemented Fabric Hair Net to 36 stores and kitchens. Applying home-compostable bags at Hikari Binh Duong store. Impact estimated: 24.45 kg plastic replaced with home- compostable plastic. We are working to apply to more stores. We have trial compostable wrap in 2022 and continue working on this to replace plastic wrap in 2023. Single-use parchment paper Single-use tinfoil We used Non-woven kitchen towel to reduce the kitchen paper use. Single-use masks Pizza 4P’s Takeaway Packaging

40. 77 © 2023 PIZZA 4P’S CORPORATION 76 4P’S 2022 SUSTAINABILITY REPORT Natural Resources Electricity MWh Total consumption of electricity (62% increase from 2021) 7,004 kWh Electricity consumption per square meter (34% increase from 2021) 36 kWh Electricity consumption per guest (18% decrease from 2021) 1.99 MWh Renewable energy consumption (0.2 % of the total electricity consumption, andand 5.12% of Pizza 4P’s Xuan Thuy consumption) 11.73 2020 2020 2020 2021 2022 2021 2022 2021 2022 Total consumption of electricity (MWh) Electricity consumption per square meter (kWh) Electricity consumption per guest (kWh) 4,574 33.13 2.27 4,323 7,004 27.09 2.4 1.9 36.3 With the increase of 8 new locations in 2022, the total electricity consumption of Pizza 4P’s increased accordingly to 7,004 MWh. On the other hand, the consumption per meter square was not increased as significant to 36.3 kWh. The consumption per customer showed a positive sign, as it was reduced to 1.99 kWh, which is 18% lower compared to the previous two years. The consumption rate data is reflected by the increasing guest visits after the pandemic and the energy efficiency projects applied. The total renewable energy consumption in 2022 was 11.73MWh, which is 0.2% of total electricity consumption. Cumulatively our solar investment has reached approximately 38 MWh since 2019, and we plan to invest more in renewable energy for our new processing facility in 2023. Energy efficient projects We continue to make efforts to increase energy efficiency at our stores by utilizing both IoT devices for detailed monitoring and Kaizen operations. This will not only help to reduce their costs, but also reduce the amount of GHG emissions released from grid electricity consumption. In 2022, we completed an installation of 10 smart meters for multiple Pizza 4P’s stores in Ho Chi Minh City, Ha Noi, Da Nang. The smart meter is a monitoring device that measures when and how much electricity is used at the premises. This allows us to gain more insights into electricity consumption, and identify potential energy savings. For example, through the smart meter chart for Hai Ba Trung store, we were able to identify electricity consumption at non-operational times, which led to the implementation of an automatic system that shuts down the premises at night. Another insight from the smart meter is Air Conditioning is a major part of electricity consumption. To address this issue, we are working to find more efficient systems that still provide guests comfort. To this end, we have installed a Daikin VRV system in the Vo Van Kiet store, which is a multi-split type air conditioner. This system allows for individual zone control in the room and also utilizes inverter technology, making it an energy efficient system. Looking ahead, we plan to use this system where it is applicable in the future.

41. 79 © 2023 PIZZA 4P’S CORPORATION 78 4P’S 2022 SUSTAINABILITY REPORT Note this data is the gas consumption for locations in Vietnam, and does not include the consumption of our store in Lotte Hanoi as they do not have a gas meter at the facility. Gas Water Wood Total consumption of gas (49% increase from 2021) Gas consumption per square meter (13% increase from 2021) The gas consumption per guest (24% decrease from 2021) 558 3.15 0.16 tonnes kg kg 2020 2020 2020 2019 2019 2019 2021 2022 2021 2021 Gas consumption per guest (kg) Total gas consumption (tonnes) Gas consumption per square meter (kg) 0.21 425 3.2 0.13 281 2.9 0.21 0.16 375 558 2.8 3.15 2022 2022 The total gas consumption in 2022 is increasing 49% compared to 2021 as we have more stores and serve more pizza to our guests. However, the consumption per square meter is similar to 2020, and the consumption per guest is slightly decreasing, which indicates a more efficient consumption for Gas. Gas Efficiency project We recently installed an oven temperature system inside the gas oven in order to more accurately monitor and control the temperature. This has enabled us to create an efficient procedure for heating up the oven, resulting in a kaizen operation of the gas oven. This means that there is more standardization with less waste. Other projects include the switching of new electric stoves in the Central kitchen from gas stoves. Studies have shown that gas stoves emit concerning levels of indoor air pollution, and can also leak potent greenhouse gasses such as carbon monoxide, nitrogen dioxide and formaldehyde when in use. These pollutants can have serious health consequences and contribute to global warming, making the switch to an electric stove a beneficial move. The total water consumption in 2022 is 131,186 m3 as we have 8 additional locations compared to 2021. The consumption per square for 2022 increases to 0.75 m3 from 2021, but the consumption per guest decreases to 0.04m3 from 2021. As customer visits and pizza baked for guests in 2022 continues to increase, the total wood consumption has also seen a significant rise compared to 2021. In total, 125 tonnes of wood were consumed, which is equivalent to 7.01kg of wood per meter square. 2020 2020 2020 2020 2020 2021 2022 2022 2022 2022 2022 2021 2021 2021 2021 Total consumption of water (m3) Water consumption per square meter (m3) Water consumption per guest (m3) Wood Consumption per square meter (kg) Total Wood Consumption (Tonnes) 91,973 0.72 0.05 4.8 119.3 81,528 131,186 0.59 0.75 0.05 3.7 78.5 0.04 7.0 125.3 Total consumption of water (60% increase from 2021) Water consumption per square (27% increases from 2021) Water consumption per guest (25% decreases from 2021) 131,186 0.75 0.04 m3 m3 m3 Total consumption of Wood (60% increase from 2021) Wood consumption per square meter (90% increase from 2021) 125 7.01 tonnes kg

42. 81 © 2023 PIZZA 4P’S CORPORATION 80 4P’S 2022 SUSTAINABILITY REPORT VietHarvest is a non-profit organisation that collects quality surplus food and redistributes it to underserved communities in Vietnam. We recently sat down with Amrit Misra, Country Manager of VietHarvest, to discuss the mission and ongoing efforts of the organnisation. Amrit Misra, Country Manager of VietHarvest Interview Viet Harvest Can you tell us the story of how VietHarvest started in Vietnam? We stand on the shoulders of giants! VietHarvest is the result of a collaboration between the renowned food rescue organization OzHarvest, which has an 18 year record of fighting food waste and hunger in Australia, and Vietnam’s first ever social enterprise, KOTO, which has provided vocational training to over 1,000 disadvantaged and at risk youth in Vietnam. After learning about the scale of food waste and the levels of food insecurity in Vietnam, our co-founders, Jimmy Pham and Louise Tran, put their heads together back in 2019 to see how they could bring the OzHarvest model to create a positive impact in Vietnam. The pandemic was a speed bump, but we were able to officially launch our operations in July 2022 after receiving seed funding and support from our partner Action on Poverty. Can you explain what food rescue is? And what do you think about the current situation of food waste in Vietnam? Food rescue is one of the most effective solutions to reduce food waste and tackle hunger in line with the United Nations Sustainable Development Goals. Food rescue means collecting good quality surplus food from food businesses and diverting it to charities that feed underserved populations. Food businesses regularly face food waste issues for a number of reasons and this food may result in it being thrown away, meaning it ends up in landfill which is very harmful to the environment and can be a contributing factor to climate change. What we do is approach these businesses and provide an alternative and positive solution to throwing this edible food away. Businesses can donate any unsold or unused food that’s still of good quality to VietHarvest. This food is then collected by our food safety trained driver in our refrigerated truck and then delivered directly to our charity partners. This way, we fight food waste, hunger and climate change by preventing this food from going to landfill. And the best thing about it is that our service is completely free for food businesses and charities! 4P’s Central Kitchen Staff VietHarvest Team VietHarvest food collection

43. 83 © 2023 PIZZA 4P’S CORPORATION 82 4P’S 2022 SUSTAINABILITY REPORT What has been the most rewarding and frustrating part of your work? The most rewarding part is working with our various partners to achieve a common goal. Working with innovative, forward looking, and compassionate food businesses such as Pizza 4P’s reminds us that good people and businesses like doing good things. We are truly blessed to be working with a leader in eco- friendly sustainable business in Pizza 4P’s. Food is something that brings people together and inspires them and it’s no different with fighting food waste. Fighting food waste requires a collaborative effort and VietHarvest depends on our partners and our team of passionate volunteers to be food waste warriors to help us achieve our ambitious goals. Seeing the results of our work - food going to feed hungry bellies - and the smiles on the faces of those we serve makes our work rewarding. Of course, setting up a new organisation with an unfamiliar concept brings challenges as well. Since there’s no other organisation like us in Vietnam, it is crucial that we build a solid operational foundation and to do this, education is key. There’s a lack of awareness of food waste and what can be done to prevent it. This is not specific to Vietnam, but is a global issue. Once people understand the problem, they are quick to be inspired to do something about it. This means we need to invest in awareness raising so more people are aware of the issues and we are happy to take on this challenge. What is the most surprising thing you found from the food- saving audit trip? The amount of quality food that’s wasted every day is mind boggling! In just a few months that our food rescue truck has been collecting food, we have rescued a variety of foods including dry goods such as pasta, veggies, raw meat, pastries, bread, cooking oil, canned goods and even cooked meals. And all of this food has been of perfectly good quality - nothing that you or I would hesitate to eat. How can we create awareness on food waste? Food waste is one of those things that is very personal. Nearly everyone I’ve spoken to has a memory of sitting at the dinner table as a child and being told by your parents to finish what’s on your plate and to not waste food as there are so many people in the world going without nourishing meals. Sadly, most people are not aware of the scale of the problem. At least a third or 1.3 billion tonnes of all food produced worldwide is lost or wasted according to the United Nations. This waste usually goes to landfill where it slowly rots and emits methane into the atmosphere, speeding up climate change. Thankfully, there’s a lot that can be done to prevent this and reduce the impact of food waste - we just need to get the word out! VietHarvest food collection What three pieces of advice would you share to everyone to reduce food waste? Reducing food waste is one the most impactful ways to fight climate change. If food waste was a country, it would be the 3rd highest emitter of greenhouse gasses in the world after the US and China. The global cost of this waste is estimated to be 1 trillion USD per year. Businesses have a responsibility, but over 50% of food waste is generated at the household level, so individuals definitely have a role to play as well. 1. Behaviour change takes time and the effort of many hands joined together. Awareness of the issue is an important first step since most people are unaware of the scale of food waste. Educate yourself and speak to others around you about food waste and what can be done to fight it. If we make wasting food socially unacceptable, it can go a long way to reducing the impact of food waste. Encourage your family, friends, local community and any organizations you’re a part of to take action! 2. There are several things you can do at home to fight food waste and help save the planet. You can eat what you already have in your home before purchasing more. If you notice that you regularly throw food away, this may be a sign that you’re buying too much! Reduce what you buy so less is wasted - this way you can also save money! Sometimes food waste is unavoidable. In this case, see if you can donate the food if it’s still edible, and if it’s inedible see if you can start composting your organic food waste. 3. If you are a food business that has food going to waste and you want to do something about it, reach out to VietHarvest! We can come down to visit you at your business to better understand the situation, answer any questions you have and work with you to ensure your surplus food goes to a good cause rather than going to landfill! Please check us out at vietharvest.com to learn more and get in touch. VietHarvest Team Amrit Misra, Country Manager of VietHarvest

44. 84 4P’S 2022 SUSTAINABILITY REPORT 85 © 2023 PIZZA 4P’S CORPORATION We are happy to share that, following the success of the first Zero Waste store in Cambodia in 2021, we have opened two more concept stores that follow the same zero waste principles. The stores will be designed and built using recycled and used materials, biobased and natural materials that have lower emissions and are as energy efficient as possible. Additionally, the operations of the stores will be managed in a way that promotes a zero waste culture, and have a dedicated zero waste team that allows for the separation of wastes so it can be recycled correctly later. Pizza 4P’s Hikari Binh Duong Zero Waste Concept Stores Steel handrail Tables at Pizza 4P’s Hikari Binh Duong made of reclaimed wood Flooring pattern made of Recycle glass bottles Upcycle Plastic benches, Pizza Counter, Vanity top and Separation Bin. Various statement interiors of Pizza 4P’s Hikari Binh Duong were made from plastic waste. Different plastic materials including snack packaging, straws, food containers that have been collected, cleaned, shredded and pressed into the material. Approximately 3,000 kg of plastic waste is used to create these items. Reclaimed boatwood for furniture Our boatwood outdoor tables and door is produced from recycled hardwood timbers sourced from old fishing boats in Vietnam. Each timber has various marks, cavity and texture to show the character of the recycled boatwood. Reusing structural steel for handrail Steel from previous construction has been salvaged to become a structural part for the handrail. By reusing steel, there is little to no reprocessing involved, so there is no additional environmental impact associated and also increasing the life cycle of the material. Glass can be recycled into new bottle and Terrazzo floor Use empty beer/wine bottles from our 4P’s Original Beer and Kombucha were obtained at the restaurants, cut them out, and make the Terrazzo floor, creating a unique highlight for the restaurant space. The welcome drink bottle at Pizza 4P’s Hikari Binh Duong is contained in a 100% recycled glass, made by Vidrios San Miguel from Spain. They collected, recycled and produced products from all used glass cullets that had a simple yet original texture and design. Reclaimed brick wall The reception area also has a unique wall formed by reusing old bricks discarded from ancient buildings that have been demolished. The process focuses on crafting details to provide a highly textured and authentic look to the restaurants. Pizza 4P’s Hikari Binh Duong (Design)

45. 87 © 2023 PIZZA 4P’S CORPORATION 86 4P’S 2022 SUSTAINABILITY REPORT Apron at Pizza 4P’s Hikari Binh Duong Brick wall at Pizza 4P’s Hikari Binh Duong Menu book at Pizza 4P’s Hikari Binh Duong Natural brick and earth wall with no heat treatment This is a type of brick made from natural materials such as stone, sand, cement, etc; especially, without using kilns to heat, and does not generate toxic wastes that pollute the environment during the production process. Similarly, the Rammed Earth wall was made with no heat, using the clay and loam available locally in river delta. This earth material can be brought back to its original form even after they have been used in specific applications, making it very recyclable. Handmade Menu book and Bill Binder from durable recycled tarps The discarded blue tarp that used to cover the outdoor cafe in Thu Duc is collected by the Dong Dong team, away from the dumpster and landfill. After washing and cleaning, the tarp was creatively designed between Pizza 4P’s and Dong Dong, hand-sewed to be crafted into the Menu Book and Bill Holder we used at the restaurant. Estimated 10.55 m2 of used tarp was recycled for this project. Reclaim coconut shell turned into Oshibori tray Coconut shell is a by-product for coconut production in Ben Tre. The shell has been reclaimed, polished and handcrafted to become a tray for our Oshibori towel by the supplier Cocoshell Estimated 200 leftover coconut shells from coconut meat and coconut oil production were used to make the Oshibori tray at Pizza 4P’s Hikari Binh Duong. 4P’s Pizza flour bag turns luggage basket Pizza flour Bags that used to carry flour to make the original pizza dough have been collected by our kitchen. Pizza 4P’s has sent them to Dong Dong workshop, where they cleaned, cut and sewed to make a customer luggage basket. Around 200 used flour bags were recycled to make our luggage basket. Offcut Fabric is used for the apron uniform and trolley covers Manufacturing textiles can have a high percentage of losses as offcuts. We work closely with the current manufacturer and help us reuse all of the offcut to make aprons for our partners and trolley covers Oshibori Tray at Pizza 4P’s Hikari Binh Duong

46. 88 89 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Upcycled Plastic Louver What drew you in the most when you first saw our store from the outside? Perhaps the brown louvers that encircle the store. This is made from recycled plastic, which it can be repurpose by melting it and pouring it into a mold. PLASTICPeople collected and recycled 7 tons of plastic (the equivalent of the waste for 70 persons over a year) to fabricate louvers. Thrifted stools with a twist In this restaurant, we have decided to not use new timber for the interior design. The wooden chairs you can see are actually second-hand, which were previously used in a hotel. We have added backrests to the stools, transforming them into our own original chairs. Reusing Timber for Wooden Bench The wooden bench and chairs in this building were originally part of the wooden features on the first floor. Every piece of wood has its own story, making it entirely unique. Using repurposed wood is more interesting, and it adds to the appeal and individuality of the furniture. This makes each piece stand out and adds to the overall charm of the building. Cutlery & spices box fashioned from used cheese packaging For the cutlery box and spice box, we worked with Gomi Recycle, a factory that takes in our plastic waste produced at the first branch. This factory recycles the plastic and turns it into a cutlery box and spice box that we used in this store. Woodchip Ceiling The ceiling of the room is an entirely natural and eco-friendly structure, made from wood chips. Wood chips are smaller pieces of chopped up wood, usually a by-product when crafting larger pieces of wood. It is a unique feature that adds a special touch to the room, and is visible from anywhere in the room. The natural material of the ceiling helps to create a warm and inviting atmosphere that is sure to be appreciated by anyone who enters the room. Pink sandstone Material made from Plastic waste Pizza 4P’s Boeung Keng Kang is an innovative project that reimagines culture and tradition to create a modern, zero-waste restaurant. The restaurant design features pink sandstone, which is a material that is commonly used for Angkor Wat. We used plastic wastes from the first Cambodia store to recreate this featured pattern. This creative approach to design and sustainability is sure to make Pizza 4P’s Boeung Keng Kang a memorable and unique dining experience. Re-using structure from existing building As you may be aware, columns in a building are typically used for structural reinforcement. In this particular building, we decided to keep the columns that were built by the previous owner and redesign the building around them. By doing so, we were able to save energy and avoid construction waste by retaining some of the building’s existing structures. Pizza Oven decoration from shattered plates Can you guess what the brown pattern on the pizza oven is composed of? These are shattered plates from the first branch. Tiny chips on plates can be repaired from the first branch, but broken plates are hard to repair. Therefore, we discovered a use for those damaged dishes by placing them in the pizza oven. Black Wallpaper from discard banana trunk We recently collaborated with Ashi in Siem Reap to create wallpaper using handmade banana paper. This paper is made from the fiber of banana trunks, which are usually considered as waste in Cambodia. By using this material, we wanted to elevate the culture of Cambodia and turn something that is often seen as waste into something beautiful. This collaboration between designers and craftspeople is essential for the creative industries of Cambodia to continue to thrive and be successful. Pink Sandstone made from plastic waste Pizza 4P’s Boeung Keng Kang (Design) Stools at Pizza 4P’s Boeung Keng Kang Pizza 4P’s Boeung Keng Kang Lamp shade at Pizza 4P’s Boeung Keng Kang Pizza Oven at Pizza 4P’s Boeung Keng Kang Pizza 4P’s Boeung Keng Kang Black wallpaper at Pizza 4P’s Boeung Keng Kang

49. 94 95 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Applying Oshibori towel in Vietnam There are many things that the first zero waste store has shown us to reduce waste, including applying Oshibori towel. At Pizza 4P’s Hikari, we start saying no to single-use wet wipes, and instead, we use reusable wet hand towels, also known as Oshibori – one of the Japanese cultural expressions of hospitality. Our Oshibori towel is made entirely of cotton that can be washed and reused, to contribute to minimizing waste. The Oshibori towels are soaked in lime peel water that is a byproduct when making lemonade drinks, to give a gentle citrus aroma. Recycle room with 16 categories We identify 16 kinds of recyclable material. The sorting process is embedded in each step of our operation, beginning at each kitchen and service stations, reducing the burden on the final sorting step. We do our best to recover the most value of our segregated materials in collaboration with various partners including the: Hikari Corporation, charities, infomal collectors, etc. Outdoor garden & Hydroponic herb tower Stepping into the store, you will be wowed with a unique farm-to-table eating experience; we’ve got an edible landscape model where you can enjoy the freshest veggies and fruits right at the place. Basil is an important aromatic herb for our pizza and pasta, and it was grown Hydroponically at our restaurant. Hydroponic is a type of horticulture that grows plants without soil, by using water-based nutrient solution in aqueous solvent. It is considered one of the most efficient farming techniques as it requires much less water, nutrients and spaces with faster and higher yield. With the increasing irregular weather from climate change, hydroponic farming is an important type of agriculture for the future food security. Recycle room with 20 categories To continue working on waste management, we installed another recycle room at the second restaurant. We have been working on sorting our waste into 20 categories, just like the first branch. Plastic Hub We have installed another recycling room at our second branch, with the same separation manner as the first store. This room is set up to sort our waste into 20 different categories. We have two zero waste assistant members that work in the recycle room. Their duties include sorting the waste, washing the waste, sharing information about zero waste with our internal partners, and communicating with our partners. They are playing a very essential role in the store and are helping us to achieve our goal of reducing waste. Recycled Hub for the community We have installed plastic collecting bins outside of the recycling room for plastic bottles, plastic bags, and Styrofoam. We are committed to collaborating with local businesses and residents to collect recyclable plastic debris and promote sustainability. Moreover, we run a restaurant with the slogan “Phnom Penh Plastic Recycling Platform for Peace” that strives to collect plastic garbage from both within and outside the building, including from surrounding businesses such as cafes and restaurants, and even from individuals. Through our efforts, we hope to reduce plastic waste and create a cleaner and healthier environment and community. Napkin at Pizza 4P’s Hikari Binh Duong Waste Collection at Pizza 4P’s Hikari Binh Duong Outdoor garden at Pizza 4P’s Hikari Binh Duong Pizza 4P’s Boeung Keng Kang (Operation) Pizza 4P’s Hikari Binh Duong (Operation) Waste Collection at Pizza 4P’s Boeung Keng Kang

52. 100 101 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Waste diversion rate Key Numbers: Pizza 4P’s Quayside (12 months) Key Numbers: Pizza 4P’s Hikari Binh Duong (3 months) Waste Composition: Pizza 4P’s Hikari Binh Duong Waste Composition: Pizza 4P’s Quayside The Cambodia stores have delivered outstanding results of waste diversion since opening in October 2021, boasting a 91% waste diversion rate. This impressive result has seen over 33 tons of waste diverted, making an impactful contribution to the environment. Unfortunately, the Hikari Binh Duong store has not been able to achieve the same success, with a waste diversion rate of 57%. This is due to a lack of human resources and recycling partners at the small and medium scales for the segregated materials in nearby areas. However, we have seen an increase in our waste diversion rate from October to December, as we are putting more effort into it. Our goal is to reach a rate of over 90% in 2023. Organic waste Crab, Clam shell Glass Paper, cardboard Metal Low-value Plastic Other Used Cooking Oil Food Waste Green Vegetable Glass Plastic Pizza Dough Shell Metal Paper, Cardboard Can Broken Glass Landfill 50.8% 37.5% 0.8% 36.3% 1.0% 17.8% 5.5% 4.3% 4.3% 1.7% 3.0% 1.2% 1.1% 6.8% 3.2% 7.4% 4.7% 1.6% 7.2% 2022 Waste Diversion Rate 2022 Waste Diversion Rate Total Diverted Waste Total Diverted Waste Total waste sent to landfill Total waste sent to landfill 91 56 33,540 4,728 3,296 3,636 % % kg kg kg kg

54. 104 4P’S 2022 SUSTAINABILITY REPORT 105 © 2023 PIZZA 4P’S CORPORATION BUU t-shirt on display at Uniqlo Dong Khoi in HCMC Born in our Cheese Factory in Dalat. One day, BUU escaped from the factory full of curiosity and empathy. He was determined to find out who he was and where he came from. One thing is for certain, that everyone loves BUU! His curious face and cute smile always brings nothing but happiness. For this reason BUU became motivated to pursue his true goal in life—to make everybody feel healthy, safe and happy! BUU is our Ambassador of Happiness, and speaks to our hope and pride on the mission to Make The World Smile For Peace. The quietly optimistic Buu resonates with us on so many different levels. He is light hearted, kind, lovable, determined to find fun in every situation and his goal is to make sure everyone is happy. BUU—our lovable ambassador—has been winning people’s hearts with his cuteness over the last few weeks. BUU has many fans thanks to the ongoing collaboration of Pizza 4P’ with Uniqlo, a Japanese lifewear brand in their Thank-you week in December 2022 and Tet 2023 Collection. We are excited to be seeing BUU more and more so that everyone can enjoy his company, and feel the warmth and joy he brings. Meet BUU: Our ambassador for Peace and Happiness 4P’s Mozarella Cheese 4P’s Original Beer Glass BUU, the 4P’s Ambassador for Peace

55. 109 © 2023 PIZZA 4P’S CORPORATION 106 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Indigo for Peace Workshop, Pizza 4P’s Hai Ba Trung Students at KOTO School Key Numbers Key Numbers Pizza 4P’s has always been trying to achieve the vision of bringing the world together by sharing happiness and “making the world smile for peace”. It’ll always be a part of us. For the International Day of Peace in 2022, we wanted to bring you a delight, a day to immerse yourself in the color of peace through an Indigo-dyeing workshop, hosted by 4P’s in collaboration with Hanoi-based IndigoStore. The world needs more indigo, as the color helps us radiate the energy of peace so that we can positively affect the fields of those around us. Indigo helps us stand our ground, in a loving way and not be drawn into the energy of conflict. Peace is a key part of our DNA, and through Indigo creation, we hope to bring you a sense of it. Being at peace is all about happiness from the inside and finding joy amid all life’s challenges. And for everyone who joined the workshop, who immersed themselves in the art of creation, with hands dipped in the fermented indigo vat, sewing every stitch and got the final results of handmade Indigo t-shirts contentedly and joyfully – we hope you felt the joy and got a precious chance to know the cultural heritage of Indigo dye-ing. A very special shoutout to our partner who made the Indigo for Peace event happen: IndigoStore Hanoi - you are all true artisans! Your support and contributions to the event have helped us to continue to expand our mission of delivering the wows and bringing smiles to people. Amount of money donated to World Central Kitchen (WCK) Sponsored experiences for students of KOTO school Pizza 4P’s has decided to make a donation to the World Central Kitchen which is supporting families fleeing Ukraine & residents still remaining in the country. For 2 March until 3 March — Pizza 4P’s donated 1% of all sales nationwide to the WCK, which was 1,227 USD. World Central Kitchen is a not-for-profit non-governmental organization founded in 2010 by chef José Andrés, with the goal of providing meals in response to humanitarian, climate, and community crises around the world. To learn more about WCK, please visit www.wck.org In 2022, we were happy to sponsor the catering and a dining experience to the students of KOTO schools in 2022. KOTO is a not-for-profit social enterprise that empowers at-risk and disadvantaged youth in Vietnam through its holistic hospitality training program. We were happy to be able to provide these experiences to the students of KOTO schools and we hope to spread the happiness and love for food to the students. World Central Kitchen donation Working with local NGOs Indigo for Peace Exhibition and Pop-up $1,227 2 usd

56. 111 © 2023 PIZZA 4P’S CORPORATION 108 4P’S 2022 SUSTAINABILITY REPORT © 2023 PIZZA 4P’S CORPORATION Indigo for Peace Workshop, Pizza 4P’s Hai Ba Trung Indigo for Peace Workshop, Pizza 4P’s Hai Ba Trung

Pizza 4P's Sustainability Report 2022

Pizza 4P's Sustainability Report 2022

Pizza 4P's Sustainability Report 2022

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