In order to produce products to the customers’ satisfaction, quality assura...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Overall policy The Occupational Safety and Health Subcommittee, under th...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Sustainability Report 2024 is published to provide information on the ini...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
The Nissui Group believes that corporate activities are premised on respect...
MSC certification is a certification program operated by the Mari...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
As there are concerns over the depletion of the world's marine resources, t...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
In the fishing industry, the incidental catch of seabirds and marine mammal...
31 August, 2022 We have published “Sustainability Report,” which is an a...
