1) Labeling of food products shall be in accordance with the Food Labeling ...
To enhance the sustainability of marine resources, the Nissui Group is maki...
Participation in Japan Project of WRI's "10x20x30" Food Loss and Waste Init...
KPIs for promoting personal health include three points: "smoking rate," "o...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
The Forest that Protects Spring Water Nurturing Fish and the Sea ...
At present, some of the sources of marine plastic litter are known to be lo...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
23 December, 2021 The main updated articles are bellow. ...
31 August, 2022 We have published “Sustainability Report,” which is an a...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
Our employee engagement survey was first conducted in FY2021 to measure our...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
In many cases, plastic containers and packaging for foods are made by pasti...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
The targets and results specified in the long-term vision, “Good Foods 2030...
15 December, 2021 The main updated articles are bellow. ...
27 September, 2023 We have published “Sustainability Report,” which is ...
Compliance Training Every year, we conduct compliance training in th...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Within our fishing operations, we actively work at the level of each Group ...
