The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Our employee engagement survey was first conducted in FY2021 to measure our...
In the fishing industry, the incidental catch of seabirds and marine mammal...
In recognition of the importance of the preservation of biodiversity, the N...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
Activities at Hachioji General Plant Since March 2018, Hachioj...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
E-learning Course for Disaster Prevention Education An e-learning course...
18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
1) Labeling of food products shall be in accordance with the Food Labeling ...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Recognizing that organizational growth relies on self-direction and action ...
We implement special training for the Nissui Corporation purchasing manager...
In the course of implementing initiatives, Nissui are striving to improve o...
To improve employee health literacy, Nissui conducts annual Health UP event...
The Nissui Group has formulated its “Human Rights Policy” based on the unde...
Interview with Officer in Charge of Sustainability ...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
Basic Policy on Information Security
Employee Awareness-Raising As an employee awareness-raising ini...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
