There are eight awards, for which 16 works are selected as winners of the t...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
27 September, 2023 We have published “Sustainability Report,” which is ...
Since 2002, Nissui has welcomed Maori trainees from New Zealand to Japan. ...
Main Business Nippon Marine Enterprises, Ltd., a Nissui Group compan...
We hope that becoming familiar from childhood with how foods are ...
At Nissui, we are advancing the development of an organization in which eve...
Board Members have a term of office of one year to ensure greater trans...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
As society ages, it has become more important than ever to prolong one’s he...
Seafood certification programs such as MSC determine their criteria on ...
Environment Preservation of the "forest, river and sea" The preservat...
The Supplier Guideline is distributed to all of Nissui Corporatio...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Within our fishing operations, we actively work at the level of each Group ...
We established a Sustainability Committee which reports directly to the Pre...
Switch to Year/Month Labeling Nissui is going forward w...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
The Nissui Group identifies human capital with top-management potential and...
We regularly share and discuss health-related issues among the Human Resour...
Nissui upholds the Policy toward Society “to behave with integrity as a com...
The Nissui Group has established an environmental management system under t...
The Ethics Subcommittee is set up under the umbrella of the Business Founda...
