Establishment of Nissui Group Endangered Species (Marine Products) Procurem...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
In line with the Nissui Group Basic Procurement Policy and the Supplier...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Global seafood consumption has been increasing and demand is expected to co...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
In order to produce products to the customers’ satisfaction, quality assura...
Plastics are light and durable materials that make our lives more convenien...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
We have set up promotional units to respond to each of the Group’s material...
In the “Umi & Sakana (ocean and fish)” Children's Research and Artwork ...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
4 July, 2023 The main updates are as below. Susta...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
2025/6/27 The main updates are as below. ...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
The Information Security Subcommittee, set up under the umbrella of the Bus...
Since 2017, Nissui, with the cooperation of the NPO, The Arakawa River Clea...
Switch to Year/Month Labeling Nissui is going forward w...
In 2019, Cité Marine S.A.S. (France), a member of the Nissui Group, bec...
There are eight awards, for which 16 works are selected as winners of the t...
