At Nissui, employees with disabilities work across approximately ...
At Nissui, we are advancing the development of an organization in which eve...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
Global seafood consumption has been increasing and demand is expected to co...
Environment Preservation of the "forest, river and sea" The preservat...
The Nissui Group has established a whistleblowing system for employees of N...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
MEL is a certification scheme to promote the initiatives by producers w...
2024/9/30 We have posted “The results of the third survey of procured ma...
We regularly share and discuss health-related issues among the Human Resour...
We hope that becoming familiar from childhood with how foods are ...
The Nissui Group's long-term vision is to be “a leading company that delive...
ASC certification, which is operated by the Aquaculture Stewardship Cou...
Nissui has been developing the SPORTS EPA brand, which utilizes EPA (eicosa...
In collaboration with researchers and experts in marine l...
