Board Members have a term of office of one year to ensure greater trans...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
1) Labeling of food products shall be in accordance with the Food Labeling ...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
There are eight awards, for which 16 works are selected as winners of the t...
Nissui has been implementing the global personnel registry system since 201...
At Nissui, we are advancing the development of an organization in which eve...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Seafood certification programs such as MSC determine their criteria on ...
Sustainability Site Map Message from the President ...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
We hope that becoming familiar from childhood with how foods are ...
Employee Awareness-Raising As an employee awareness-raising ini...
In order to produce products to the customers’ satisfaction, quality assura...
Overall policy The Occupational Safety and Health Subcommittee, under th...
The Nissui Group identifies human capital with top-management potential and...
Renewable Energy The Nissui Group is expanding the use of renewable ener...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...