To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
1) Labeling of food products shall be in accordance with the Food Labeling ...
2024/9/30 We have posted “The results of the third survey of procured ma...
Seafood certification programs such as MSC determine their criteria on ...
In collaboration with researchers and experts in marine l...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Acquisition of RFVS Certification Australian Longline Pty Ltd. (Australi...
In line with the Nissui Group Basic Procurement Policy and the Supplier...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
23 December, 2021 The main updated articles are bellow. ...
Nissui has been engaged in the research, dissemination and awareness-ra...
As part of our efforts to promote various health initiatives, we have estab...
Sustainability Site Map Message from the President ...
Since 2010, the Nissui Group has been carrying out the “Cleanup Campaign,” ...
MEL is a certification scheme to promote the initiatives by producers w...
The Nissui Group's long-term vision is to be “a leading company that delive...
We established a Sustainability Committee which reports directly to the Pre...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
The Supplier Guideline is distributed to all of Nissui Corporatio...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
The Nissui Group aims to have the items that the Nissui Group procures conf...
