By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
We established a Sustainability Committee which reports directly to the Pre...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
We implement special training for the Nissui Corporation purchasing manager...
We have set up promotional units to respond to each of the Group’s material...
27 September, 2023 We have published “Sustainability Report,” which is ...
We hope that becoming familiar from childhood with how foods are ...
From 2019, we have published the PDF, which is an annual archive of the "...
In the course of implementing initiatives, Nissui are striving to improve o...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
In the “Umi & Sakana (ocean and fish)” Children's Research and Artwork ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
Having many overseas bases, the Nissui Group is aware of the importance of ...
The Nissui Group has established a whistleblowing system for employees of N...
MSC certification is a certification program operated by the Mari...
Palm oil is a vegetable oil sourced from the fruit of oil palm (Elaeis)...
2 December, 2019 We reaffirmed the connections between the Sustainable D...
Renewable Energy The Nissui Group is expanding the use of renewable ener...
To improve employee health literacy, Nissui conducts annual Health UP event...
The Nissui Group aims to have the items that the Nissui Group procures conf...
The Sustainability Newsletter To promote awareness of sustainability, we p...
