Connecting Science and Business One of the major features of SeaBOS is t...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
The Nissui Group is advancing sustainability management to achieve sustaina...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
The Sustainability Newsletter To promote awareness of sustainability, we p...
The Nissui Group has established an environmental management system under t...
In the Nissui Group, we will promote our business continuity plan in accord...
2 August, 2021 We have added the Nissui Group initiatives for sustainabi...
There are two Outside Board Members, who have no personal, capital, trading...
Nissui has been an official sponsor of the “All Blacks,” the national r...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
To prevent health problem from smoking and passive smoking, Nissui is promo...
Climate change poses risks that can disrupt a wide range of business activi...
Seafood certification programs such as MSC determine their criteria o...
The world’s marine resources are being depleted and according to a report b...
To realize “what the Nissui Group would like to be in 2030,” we are con...
Plastics are light and durable materials that make our lives more convenien...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...