Under the Diversity Subcommittee, we have established two employee-centered...
Food loss and waste refers to food that can still be eaten but is thrown aw...
In order to produce products to the customers’ satisfaction, quality assura...
Nissui is going forward with initiatives to change the labeling o...
The Nissui Group reviewed its material issues in line with its long-term vi...
In the course of implementing initiatives, Nissui are striving to improve o...
31 January, 2024 We have posted “TNFD Report 2023,” which summarizes the...
In 2019, Cité Marine S.A.S. (France), a member of the Nissui Group, bec...
Sustainability Report 2024 Sustainability Report 20...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
In fiscal 2024, Nissui is expanding initiatives focused on cancer preventio...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
Board Members have a term of office of one year to ensure greater trans...
* Definition of terms Employees: Employees who are directly hired by a...
Nissui, with the cooperation of its executives and employees, the Nissui La...
We hope that becoming familiar from childhood with how foods are made w...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
Environment Preservation of the "forest, river and sea" The preservat...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
