At Nissui, we are advancing the development of an organization in which eve...
Seafood certification programs such as MSC determine their criteria on ...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
As part of our efforts to promote various health initiatives, we have estab...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
In collaboration with researchers and experts in marine l...
The Information Security Subcommittee, set up under the umbrella of the Bus...
26 April, 2021 We have added our initiatives for "Human Rights" includin...
As part of our employee health initiatives, Nissui has introduced “N Ca...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
Overall policy The Occupational Safety and Health Subcommittee, under th...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
Connecting Science and Business One of the major features of SeaBOS is t...
Try to solve issues together with our stakeholders This is the ess...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Nissui Group has been working on the evolution toward sustainability ma...
4 July, 2023 The main updates are as below. Susta...
