Nissui has conducted a resources survey based on the results of the volume ...
31 August, 2022 We have published “Sustainability Report,” which is an a...
At the Nissui Group, we consider our employees to be our most val...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Global seafood consumption has been increasing and demand is expected to co...
Acquisition of RFVS Certification Australian Longline Pty Ltd. (Australi...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
We hope that becoming familiar from childhood with how foods are ...
Our initiatives to respect human rights are primarily managed by two subcom...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
Nissui, with the cooperation of its executives and employees, the Nissui La...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Sustainability Site Map Message from the President ...
The Nissui Group declares that it will appreciate the bounty of the earth a...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
Board Members have a term of office of one year to ensure greater trans...
27 September, 2023 We have published “Sustainability Report,” which is ...
Nissui Group Endangered Species (Marine Products) Procurement Policy The...
