Global seafood consumption has been increasing and demand is expected to co...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Seafood certification programs such as MSC determine their criteria on ...
Nissui upholds the Policy toward Society “to behave with integrity as a com...
We recognize balancing childcare as one of the greatest challenges for ...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Initiatives Targeted at Nissui Corporation With respect to all employees...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
31 August, 2022 We have published “Sustainability Report,” which is an a...
Since 2017, Nissui, with the cooperation of the NPO, The Arakawa River Clea...
The Supplier Guideline is distributed to all of Nissui Corporatio...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
