The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
To minimize waste of finite resources and reduce environmental impact, th...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
The factory sites receive raw materials and manufacture products. The quali...
The Nissui Group regards human capital as one of the most important factor ...
In its business activities, a company faces a variety of societal issues th...
Since 2010, the Nissui Group has been carrying out the “Cleanup Campaign,” ...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
The Nissui Group is advancing sustainability management to achieve sustaina...
Within our fishing operations, we actively work at the level of each Group ...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
Nissui has been making group-wide efforts to review the use of refrigerants...
Employee Awareness-Raising As an employee awareness-raising ini...
MSC certification is a certification program operated by the Mari...
Approach to Use of Medicinal Products When using antimicrobials, an appr...
There are eight awards, for which 16 works are selected as winners of the t...
Since 2017, Nissui, with the cooperation of the NPO, The Arakawa River Clea...
Try to solve issues together with our stakeholders This is the ess...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
