Nagasaki Shipyard hosts workplace tours as part of field trips for loca...
To improve employee health literacy, Nissui conducts annual Health UP event...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
Our initiatives to respect human rights are primarily managed by two subcom...
The Marine Resource Sustainability Subcommittee is to identify the resource...
"Contribute to a healthy lifestyle with food safety and security": This is ...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
The Internal Audit Department, an organization (with seven members includin...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Nissui Group’s Declaration of Safety In FY2023, the President issued a m...
30 June, 2022 The main updated articles are the bellow. ...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
To prevent health problem from smoking and passive smoking, Nissui is promo...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
