As there are concerns over the depletion of the world's marine resources, the preservation and sustainable use of marine resources is a pressing issue for the Nissui Group, which is engaged in businesses that utilize the bounty of the sea. We will promote the establishment of businesses that are sustainable in the medium- to long-term, through the handling of marine products whose resource status has been checked, the development of aquaculture technology with low environmental impact, and the acquisition of marine eco-label certification. To meet market demand into the future, we will endeavor to utilize marine products in a sustainable manner.

The Marine Resource Sustainability Subcommittee is to identify the resource status of marine products handled by the Nissui Group and promote the sustainable use of resources. The Subcommittee is engaged in initiatives to improve the sustainability of marine resources while collaborating with various organizations, including the Seafood Business for Ocean Stewardship (SeaBOS) and other NGOs, as well as research institutes such as universities.

Sustainability Committee

• Chair: President & CEO
• Members: All of the Executive Officers and the Outside Directors
• Secretariat: Sustainability Department
• Report to: Board of Directors
• Holding frequency: Six times a year

Marine Resource Sustainability Subcommittee

• Chair: Executive Officer (Deputy Marine Products Business Operating Officer)
• Members: Executive Officer (In charge of Quality Assurance Department, Customer Services Center and Sustainability Department), Executive Officer (Deputy Food Products Business Operating Officer, In charge of Production Group, Supply Chain Management Department), Marine Products Business Department 1-4, Fisheries and Aquaculture Promotion Department, Central Research Laboratory, Fine Chemicals Operations Department
• Secretariat: Sustainability Department
• Holding frequency: Four times a year

The targets and results specified in the long-term vision, “GOOD FOODS 2030,” and in the Medium-Term Management Plan, “GOOD FOODS Recipe1” and “GOOD FOODS Recipe2” are as follows.