The Nissui Group declares that it will appreciate the bounty of the earth a...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
"Contribute to a healthy lifestyle with food safety and security": This is ...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Environment Preservation of the "forest, river and sea" The preservat...
In FY2022, the Nissui Group established a new “Environmental Award” as part...
15 September, 2023 Please see the below. Governan...
Having many overseas bases, the Nissui Group is aware of the importance of ...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
2024/9/30 We have posted “The results of the third survey of procured ma...
2 December, 2019 We reaffirmed the connections between the Sustainable D...
In the Nissui Group, we will promote our business continuity plan in accord...
Once a year, Nissui conducts a mental health examination for its employ...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
Switching to a Chille (Cooling Water Circulation Equipment) (Mogami Foods) ...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Nissui offers employees a full slate of educational and training programs, ...
To minimize waste of finite resources and reduce environmental impact, th...
GRI Content Index SASB ...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
