Hands-on Events Bringing Seafood Closer to Everyday Life Nissui wants youn...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
The Nissui Group conducted a climate change scenario analysis in accordance...
From 2019, we have published the PDF, which is an annual archive of the "...
Basic Approach The Nissui Group states as follows in its Declaration on ...
There are two Outside Board Members, who have no personal, capital, trading...
The Nissui Group recognizes the preservation of biodiversity as a vital...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The Nissui Group is working to reduce human rights risks in the entire ...
The Ethics Subcommittee is set up under the umbrella of the Business Fo...
The Nissui Group has formulated its “Human Rights Policy” based on the unde...
We stress the importance of listening to the candid comments of the custome...
The Nissui Group has been engaged in numerous external communications with ...
Once a year, Nissui conducts a mental health examination for its employ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Response in the Event of a Major Disaster Nissui has organized responses t...
Nissui Group formulated the “Human Capital Management Policy” in April 2025...
The Nissui Group has established a whistleblowing system for employees of N...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
