We regularly share and discuss health-related issues among the Human Resour...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
“Upcycling” means utilizing waste, items no longer needed and other things ...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
Basic Stance The Nissui Group respects the freedom of association and th...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
To enhance the sustainability of marine resources, the Nissui Group is maki...
Recognizing that organizational growth relies on self-direction and action ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
Overall policy The Occupational Safety and Health Subcommittee, under th...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
Palm oil is a vegetable oil sourced from the fruit of oil palm (Elaeis)...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
Nissui Group’s fundamental approach regarding the problems of marine plasti...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
Definition of terms Employees: Employees who are directly hired by a c...
MSC certification is a certification program operated by the Mari...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
