The Nissui Group has designated departments in each segment to oversee the ...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
The Nissui Group has established a whistleblowing system for employees of N...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
To prevent food loss and waste caused by logistics accidents and damage t...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Ethics Subcommittee is set up under the umbrella of the Business Founda...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
Since 2010, the Nissui Group has been carrying out the “Cleanup Campaign,” ...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
We have established the Ethical Behavior Standards in order to provide clea...
Sustainability Site Map Message from the President ...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
To prevent health problem from smoking and passive smoking, Nissui is promo...
To realize “what the Nissui Group would like to be in 2030,” we are con...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
In FY2022, the Nissui Group established a new “Environmental Award” as part...
31 August, 2022 We have published “Sustainability Report,” which is an a...
