Sustainability Report 2025 Sustainability Report 20...
Seafood certification programs such as MSC determine their criteria on ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
As part of our efforts to promote various health initiatives, we have estab...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
The Forest that Protects Spring Water Nurturing Fish and the Sea ...
Plastics are light and durable materials that make our lives more convenien...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
The Nissui Group has been working on the evolution toward sustainability ma...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Environment Preservation of the "forest, river and sea" The preservat...
Interview with Officer in Charge of Sustainability ...
2025/6/27 The main updates are as below. ...
30 June, 2022 The main updated articles are the bellow. ...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
1. Building an employment relationship based on free will and respect for h...
Switch to Year/Month Labeling Nissui is going forward w...
The Nissui Group has been engaged in numerous external communications with ...
Definition of terms Employees: Employees who are directly hired by a c...
Approach to Use of Medicinal Products When using antimicrobials, an appr...