As there are concerns over the depletion of the world's marine resources, t...
Global seafood consumption has been increasing and demand is expected to co...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The basic corporate stance of Nissui, whose business relies on the bounty o...
Participation in Japan Project of WRI's "10x20x30" Food Loss and Waste Init...
We recognize balancing childcare as one of the greatest challenges for long...
Basic Policy on Information Security
31 August, 2020 From 2019, we have published the PDF, which is an annual...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
Promoting Exercise Habits From fiscal 2018 to 2022, Nissui implemented t...
In order to enhance the sustainable use of marine resources, innovations wi...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
Overall policy The Occupational Safety and Health Subcommittee, under th...
Nissui only uses raw materials that have been confirmed for safety in manuf...
Nissui Group Endangered Species (Marine Products) Procurement Policy The...
The Fine Chemicals General Plant Tsukuba Plant periodically donates food pr...
In collaboration with researchers and experts in marine l...
Nissui has conducted a resources survey based on the results of the volume ...
