Sustainability Report 2025 is published to provide information on the ini...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
Nissui has been implementing the global personnel registry system since 201...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The basic corporate stance of Nissui, whose business relies on the bounty o...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
Activities at Hachioji General Plant Since March 2018, Hachioj...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
Nissui believes that the most important factor in increasing corporate valu...
We implement special training for the Nissui Corporation purchasing manager...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
1. Building an employment relationship based on free will and respect for h...
23 December, 2021 The main updated articles are bellow. ...
2024/9/30 We have posted “The results of the third survey of procured ma...
Nissui Group Endangered Species (Marine Products) Procurement Policy The...
Global seafood consumption has been increasing and demand is expected to co...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Marine Resource Sustainability Subcommittee is to identify the resource...
