Food loss and waste refers to food that can still be eaten but is thrown aw...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
In the course of implementing initiatives, Nissui are striving to improve o...
31 May, 2019 We have enhanced the content of each category of ESG, E (en...
We stress the importance of listening to the candid comments of the custome...
Nissui has a nursing care leave program, in which 10 days of leave per year...
Seafood certification programs such as MSC determine their criteria on ...
The Information Security Subcommittee, set up under the umbrella of the Bus...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
As part of our efforts to promote various health initiatives, we have estab...
Nissui and its Group's basic policy for risk management is to endeavor to p...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
In line with the Nissui Group Basic Procurement Policy and the Supplier...
In the “Umi & Sakana (ocean and fish)” Children's Research and Artwork ...
The Nissui Group has designated departments in each segment to oversee the ...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
Try to solve issues together with our stakeholders This is the ess...
"Contribute to a healthy lifestyle with food safety and security": This is ...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
The world’s marine resources are being depleted and according to a report b...
