Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Promoting Exercise Habits From May to July 2025, Nissui held the “Body I...
Nissui offers employees a full slate of educational and training programs, ...
In April 2011, Nissui Marine Industries Co., Ltd., a fully-owned subsid...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
At the Nissui Group, we consider our employees to be our most val...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
At present, some of the sources of marine plastic litter are known to b...
The Nissui Group has been engaged in numerous external communications with ...
For our company, which conducts its business based on the bounty of the...
Nissui has been engaged in the research, dissemination and awareness-ra...
30 June, 2020 We have added our initiatives in the FY2019. ...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Food loss and waste refers to food that can still be eaten but is thrown aw...
SeaBOS publishes an “Impact Report” every two years that summarizes the...
