At the Nissui Group, we consider our employees to be our most val...
MSC certification is a certification program operated by the Mari...
2 December, 2019 We reaffirmed the connections between the Sustainable D...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
Try to solve issues together with our stakeholders This is the ess...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
In line with the Nissui Group Basic Procurement Policy and the Supplier...
We stress the importance of listening to the candid comments of the custome...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
From 2019, we have published the PDF, which is an annual archive of the "...
The Nissui Group conducted a climate change scenario analysis in accordance...
Nissui has a nursing care leave program, in which 10 days of leave per year...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
Global seafood consumption has been increasing and demand is expected to co...
As part of our employee health initiatives, Nissui has introduced “N Ca...
Nissui believes that the most important factor in increasing corporate valu...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
27 September, 2023 We have published “Sustainability Report,” which is ...
