To prevent food loss and waste caused by logistics accidents and damage t...
Employee Awareness-Raising As an employee awareness-raising ini...
2 August, 2021 We have added the Nissui Group initiatives for sustainabi...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Fine Chemicals General Plant Tsukuba Plant periodically donates food pr...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Climate change poses risks that can disrupt a wide range of business activi...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
To enhance the sustainability of marine resources, the Nissui Group is maki...
Interview with Officer in Charge of Sustainability ...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
On February 4, 2025, Nissui Corporation entered into a tr...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
MSC certification is a certification program operated by the Mari...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Overall policy The Occupational Safety and Health Subcommittee, under th...
The Nissui Group's long-term vision is to be “a leading company that delive...
Sustainability Report 2025 is published to provide information on the ini...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...