The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
Since 2017, Nissui, with the cooperation of the NPO, The Arakawa River Clea...
We stress the importance of listening to the candid comments of the custome...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
Seafood certification programs such as MSC determine their criteria on ...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
From 2019, we have published the PDF, which is an annual archive of the "...
Nissui Group’s fundamental approach regarding the problems of marine plasti...
27 September, 2023 We have published “Sustainability Report,” which is ...
Global seafood consumption has been increasing and demand is expected to co...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
21 September, 2022 Please see the URL below. Comp...
Activities at Hachioji General Plant Since March 2018, Hachioj...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
To prevent food loss and waste caused by logistics accidents and damage t...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Respect Human Rights in Our Supply Chain The Nissui Group has been p...
We have set up promotional units to respond to each of the Group’s material...
25 December, 2023 The main updated articles are below. ...
Nissui has conducted a resources survey based on the results of the volume ...
