Connecting Science and Business One of the major features of SeaBOS is t...
Nissui upholds the Policy toward Society “to behave with integrity as a com...
As part of our efforts to promote various health initiatives, we have estab...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
As part of our employee health initiatives, Nissui has introduced “N Ca...
The Nissui Group's long-term vision is to be “a leading company that delive...
1 August, 2019 From 2019, we have published the PDF, which is an annual ...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The Risk Management Committee, under the direct supervision of the Presiden...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
Nissui offers employees a full slate of educational and training programs, ...
The Nissui Group has formulated its “Human Rights Policy” based on the unde...
Seafood certification programs such as MSC determine their criteria on ...
2025/1/23 The main updated articles are below. ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
31 August, 2022 We have published “Sustainability Report,” which is an a...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
27 September, 2023 We have published “Sustainability Report,” which is ...
We stress the importance of listening to the candid comments of the custome...
