Food loss and waste refers to food that can still be eaten but is thrown aw...
The Nissui Group regards human capital as one of the most important factor ...
Try to solve issues together with our stakeholders This is the ess...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Nissui only uses raw materials that have been confirmed for safety in manuf...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
Nissui offers employees a full slate of educational and training programs, ...
18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
Participation in the “Research Meeting” Junior EXPO 2025 Education Program ...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
Seafood certification programs such as MSC determine their criteria on ...
Employee Awareness-Raising As an employee awareness-raising ini...
The Nissui Group has established a whistleblowing system for employees of N...
MEL is a certification scheme to promote the initiatives by producers w...
Sustainability Site Map Message from the President ...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Global concern about plastic marine pollution is driven by its harmful effe...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
The Nissui Group is advancing sustainability management to achieve sustaina...
Basic Stance The Nissui Group respects the freedom of association and th...
Within our fishing operations, we actively work at the level of each Group ...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
