The Sustainability Newsletter Let’s Listen to the Voice of the...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
In order to enhance the sustainable use of marine resources, innovations wi...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
Activities at Hachioji General Plant Since March 2018, Hachioj...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Try to solve issues together with our stakeholders This is the ess...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
As part of measures for “Employee health,” Nissui has adopted “N Café,”...
Living Wage Support The Nissui Group not only complies with labor laws a...
Amid the growing demand for stable employment opportunities for the elderly...
Global seafood consumption has been increasing and demand is expected to co...
4 July, 2023 The main updates are as below. Susta...
Nissui offers employees a full slate of educational and training programs, ...
* Definition of terms Employees: Employees who are directly hired by a...
The Nissui Group reviewed its material issues in line with its long-term vi...
To improve the health literacy of employees, Nissui holds health improvemen...
Donations to Second Harvest Japan Since fiscal 2008, Nissui ha...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
The Nissui Group has set CO2 emissions, water use and waste as three impor...
As part of the initiatives for employee health, Nissui recognizes the maint...
