“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
Approach to Use of Medicinal Products When using antimicrobials, an appr...
The Sustainability Newsletter To promote awareness of sustainability, we p...
Scope covered in the environmental data Targeted organizations: ...
We instill our mission (brand promise) throughout the Gro...
State in which BCM (Business Continuity Management) is Thoroughly Implement...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
“Upcycling” means utilizing waste, items no longer needed and other things ...
The Nissui Group regards human capital as one of the most important factor ...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
We stress the importance of listening to the candid comments of the custome...
2025/1/23 The main updated articles are below. ...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
