Recognizing that organizational growth relies on self-direction and action ...
Nissui has conducted a resources survey based on the results of the volume ...
The Environmental Subcommittee is convened with the purpose of reducing env...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Nissui has been implementing the global personnel registry system since 201...
Sustainability Report 2025 Sustainability Report 20...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Nissui believes that the most important factor in increasing corporate valu...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
Climate change poses risks that can disrupt a wide range of business activi...
To prevent health problem from smoking and passive smoking, Nissui is promo...
There are eight awards, for which 16 works are selected as winners of the t...
The Nissui Group has designated departments in each segment to oversee the ...
Having many overseas bases, the Nissui Group is aware of the importance of ...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
We established a Sustainability Committee which reports directly to the Pre...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
Interview with Officer in Charge of Sustainability ...
