Interview with Officer in Charge of Sustainability ...
The Nissui Group aims to have the items that the Nissui Group procures conf...
We instill our mission (brand promise) throughout the Gro...
In the “Umi & Sakana (ocean and fish)” Children's Research and Artwork ...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Since 2002, Nissui has welcomed Maori trainees from New Zealand to Japan. ...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
MEL is a certification scheme to promote the initiatives by producers w...
23 December, 2021 The main updated articles are bellow. ...
2025/6/27 The main updates are as below. ...
At the Nissui Group, we consider our employees to be our most val...
1. Building an employment relationship based on free will and respect for h...
Seafood certification programs such as MSC determine their criteria on ...
The Nissui Group regards human capital as one of the most important factor ...
From 2019, we have published the PDF, which is an annual archive of the "...
The Risk Management Committee, under the direct supervision of the Presiden...
We will strive to realize our long-term vision with sustainab...
Global seafood consumption has been increasing and demand is expected to co...
2025/1/23 The main updated articles are below. ...
There are two Outside Board Members, who have no personal, capital, trading...
Food loss and waste refers to food that can still be eaten but is thrown aw...
