The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
The Sustainability Newsletter To promote awareness of sustainability, we p...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
Nissui Group’s fundamental approach regarding the problems of marine plasti...
Once a year, Nissui conducts a mental health examination for its employ...
Nissui Group’s Declaration of Safety In FY2023, the President issued a m...
To enhance the sustainability of marine resources, the Nissui Group is maki...
Within our fishing operations, we actively work at the level of each Group ...
The Nissui Group conducted a climate change scenario analysis in accordance...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
To improve employee health literacy, Nissui conducts annual Health UP event...
15 September, 2023 Please see the below. Governan...
Climate change poses risks that can disrupt a wide range of business activi...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
23 December, 2021 The main updated articles are bellow. ...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
2024/6/28 The main updates are as below. ...
Global seafood consumption has been increasing and demand is expected to co...
We stress the importance of listening to the candid comments of the custome...
