The Nissui Group has established a whistleblowing system for employees of N...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
STEP1. Identification and organization of societal issues to be address...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Respect Human Rights in Our Supply Chain The Nissui Group has been p...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
The Nissui Group has designated departments in each segment to oversee the ...
The Nissui Group will appreciate the earth and the sea, and create dive...
In order to produce products to the customers’ satisfaction, quality assura...
Environment Preservation of the "forest, river and sea" The preservat...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Sustainability Site Map Message from the President ...
"Contribute to a healthy lifestyle with food safety and security": This is ...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
MEL is a certification scheme to promote the initiatives by producers w...
The Nissui Group has established the following tax policy that all companie...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
Nissui has conducted a resources survey based on the results of the volume ...
従業員やビジネスパートナーなどの様々なステークホルダーとの価値協創のため、マルチステークホルダー方針を策定しています。 マルチステークホルダー方...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
