The Nissui Group will champion the sustainable utilization of marine resour...
Global seafood consumption has been increasing and demand is expected to co...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
In the course of implementing initiatives, Nissui are striving to improve o...
23 December, 2021 The main updated articles are bellow. ...
Many industrialized countries, including Japan, are entering the stage ...
In order to reduce compliance risks in the Nissui Group as a whole, Group c...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
"Contribute to a healthy lifestyle with food safety and security": This is ...
The world’s marine resources are being depleted and according to a report b...
There are eight awards, for which 16 works are selected as winners of the t...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
4 July, 2023 The main updates are as below. Susta...
We regularly share and discuss health-related issues among the Human Resour...
In collaboration with researchers and experts in marine l...
31 August, 2022 We have published “Sustainability Report,” which is an a...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
21 September, 2022 Please see the URL below. Comp...
Connecting Science and Business One of the major features of SeaBOS is t...
Overall policy The Occupational Safety and Health Subcommittee, under th...
