15 September, 2023 Please see the below. Governan...
To realize “what the Nissui Group would like to be in 2030,” we are con...
We instill our mission (brand promise) throughout the Gro...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Seafood certification programs such as MSC determine their criteria on ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
We have established the Ethical Behavior Standards in order to provide clea...
Global seafood consumption has been increasing and demand is expected to co...
Connecting Science and Business One of the major features of SeaBOS is t...
Sustainability Report 2025 is published to provide information on the ini...
In collaboration with researchers and experts in marine l...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
The Nissui Group regards human capital as one of the most important factor ...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
21 September, 2022 Please see the URL below. Comp...
Interview with Officer in Charge of Sustainability ...
We established a Sustainability Committee which reports directly to the Pre...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
Nissui has been making group-wide efforts to review the use of refrigerants...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
The world’s marine resources are being depleted and according to a report b...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
The Nissui Group will appreciate the earth and the sea, and create dive...
