The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
The Marine Resource Sustainability Subcommittee is to identify the resource...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
15 September, 2023 Please see the below. Governan...
Recognizing that organizational growth relies on self-direction and action ...
Sustainability Site Map Message from the President ...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
Basic Policy on Information Security
The Information Security Subcommittee, set up under the umbrella of the Bus...
31 January, 2024 We have posted “TNFD Report 2023,” which summarizes the...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Food loss and waste refers to food that can still be eaten but is thrown aw...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
Connecting Science and Business One of the major features of SeaBOS is t...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Nagasaki Shipyard hosts workplace tours as part of field trips for loca...
Nissui has been an official sponsor of the “All Blacks,” the national r...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
The Supplier Guideline is distributed to all of Nissui Corporatio...
In the course of implementing initiatives, Nissui are striving to improve o...
