Nissui has been engaged in the research, dissemination and awareness-ra...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
The targets and results specified in the mid-term business plan, “Good Food...
Nissui and its Group's basic policy for risk management is to endeavor to p...
The Nissui Group has set CO2 emissions, water use and waste as three impor...
Food loss and waste refers to food that can still be eaten but is thrown aw...
To prevent health problem from smoking and passive smoking, Nissui is promo...
Nissui offers employees a full slate of educational and training programs, ...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
Sustainability Report 2024 Sustainability Report 20...
1. Building an employment relationship based on free will and respect for h...
In order to enhance the sustainable use of marine resources, innovations wi...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
As part of our efforts to promote various health initiatives, we have estab...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
Nissui has conducted a resources survey based on the results of the volume ...
The Nissui Group’s production facilities employ people of many nationalitie...
The targets and results specified in the long-term vision, “Good Foods 2030...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
Nissui, with the cooperation of its executives and employees, the Nissui La...
