We stress the importance of listening to the candid comments of the custome...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
1. Building an employment relationship based on free will and respect for h...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
The Nissui Group has designated departments in each segment to oversee the ...
Recognizing that organizational growth relies on self-direction and action ...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Food loss and waste refers to food that can still be eaten but is thrown aw...
In order to reduce compliance risks in the Nissui Group as a whole, Group c...
To prevent health problem from smoking and passive smoking, Nissui is promo...
The Nissui Group will champion the sustainable utilization of marine resour...
Nissui Group Endangered Species (Marine Products) Procurement Policy The...
Respect Human Rights in our supply chain The Nissui Group has been promo...
To raise employee awareness of reducing food loss and waste, the following ...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
