Pizza 4P's Sustainability Report 2022

A
4P’S 2022 SUSTAINABILITY REPORT 3
© 2023 PIZZA 4P’S CORPORATION 3
© 2023 PIZZA 4P’S CORPORATION
Outdoor Garden, Pizza 4P’s
Hikari Binh Duong

A
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

6
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)

8
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%

11
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

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

14 15
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

16
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

19
18
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

21
20
Vermicompost Workshop
at Pizza 4P’s Xuan Thuy

23
22
Cage-free chickens
in Dak Lak Province

24
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

26 27
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

29
28
Kale with House-made
Lemon Ricotta with Olive
and Caper Sauce
Pizza
Part 1

30
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%

32
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

34 35
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

36
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

38
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

40
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.

43
42
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

45
44
Pizza 4P’s Vivo City
People
Part 2

46
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%
Partners (what we call
our employees)
Gen Z
Gen Y
Gen X
Baby Boomers
85.7%
12.5%
1.7%
0.1%
Partner Breakdown

48 49
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
for Junior & Senior
for Trainer
0
8.33
3.70
5.88
%
%
%
Key Numbers
Key Numbers

50 51
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

52 53
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

54
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

56
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
Community
Pizza & Pop-up Workshops

58
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

60
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

9
62
Planet
Part 3
Lang Biang Mountains,
Lam Dong Province

64
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

67
66
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

69
68
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.
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
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 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

71
70
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

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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)

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12
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

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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

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Natural
Resources
Electricity
MWh
Total consumption of electricity
(62% increase from 2021)
7,004
kWh
Electricity consumption per square meter
36
kWh
Electricity consumption per guest
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.

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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
Gas consumption per square meter
The gas consumption per guest
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
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
125
7.01
tonnes
kg

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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

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82
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

84
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.
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)

87
86
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

88 89
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

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95
92
Pizza 4P’s Boeung
Keng Kang

94 95
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

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98
Pizza 4P’s Boeung
Keng Kang

100 101
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

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102
Peace
Part 4

104
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

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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

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Pizza 4P's Sustainability Report 2022

Pizza 4P's Sustainability Report 2022

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