“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
In order to enhance the sustainable use of marine resources, innovations wi...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Long-Term Vision and Medium-Term Management Plan Based on the long-term ...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
Nissui believes that the most important factor in increasing corporate valu...
Climate change poses risks that can disrupt a wide range of business activi...
Global seafood consumption has been increasing and demand is expected to co...
4 July, 2023 The main updates are as below. Susta...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
The Nissui Group aims to have the items that the Nissui Group procures conf...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
Food loss and waste refers to food that can still be eaten but is thrown aw...
From 2019, we have published the PDF, which is an annual archive of the "...
In recognition of the importance of the preservation of biodiversity, the N...
Recognizing that organizational growth relies on self-direction and action ...
31 January, 2024 We have posted “TNFD Report 2023,” which summarizes the...
Approach to Use of Medicinal Products When using antimicrobials, an appr...
The Nissui Group has been engaged in numerous external communications with ...
