We hope that becoming familiar from childhood with how foods are ...
Establishment of Nissui Group Endangered Species (Marine Products) Procurem...
As part of our employee health initiatives, Nissui has introduced “N Ca...
Since 2002, Nissui has welcomed Maori trainees from New Zealand to Japan. ...
Sustainability Site Map Message from the President ...
To realize “what the Nissui Group would like to be in 2030,” we are con...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Employee Awareness-Raising As an employee awareness-raising ini...
The Marine Resource Sustainability Subcommittee is to identify the resource...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
To improve employee health literacy, Nissui conducts annual Health UP event...
The Environmental Subcommittee is convened with the purpose of reducing env...
The Nissui Group will champion the sustainable utilization of marine resour...
Our employee engagement survey was first conducted in FY2021 to measure our...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
Palm oil is a vegetable oil sourced from the fruit of oil palm (Elaeis)...
As there are concerns over the depletion of the world's marine resources, t...
We have set up promotional units to respond to each of the Group’s material...
Nissui has a nursing care leave program, in which 10 days of leave per year...
