1) Labeling of food products shall be in accordance with the Food Labeling ...
The Nissui Group has designated departments in each segment to oversee the ...
Donations to Second Harvest Japan Since FY2008, Nissui has been dona...
Our initiatives to respect human rights are primarily managed by two subcom...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
Nagasaki Shipyard hosts workplace tours as part of field trips for loca...
In collaboration with researchers and experts in marine l...
MSC certification is a certification program operated by the Mari...
STEP1. Identification and organization of societal issues to be address...
In the Nissui Group, we will promote our business continuity plan in accord...
Nissui only uses raw materials that have been confirmed for safety in manuf...
We have set up promotional units to respond to each of the Group’s material...
Human Rights Risk Assessment To identify actual or potential neg...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
Our employee engagement survey was first conducted in FY2021 to measure our...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
Climate change poses risks that can disrupt a wide range of business activi...
Basic Policy on Information Security
15 September, 2023 Please see the below. Governan...
The Supplier Guideline is distributed to all of Nissui Corporatio...
We regularly share and discuss health-related issues among the Human Resour...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
