To enhance the sustainability of marine resources, the Nissui Group is maki...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Long-Term Vision and Medium-Term Management Plan Based on the long-term ...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
Climate change poses risks that can disrupt a wide range of business activi...
Our initiatives to respect human rights are primarily managed by two subcom...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
15 September, 2023 Please see the below. Governan...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
There are two Outside Board Members, who have no personal, capital, trading...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
Nissui only uses raw materials that have been confirmed for safety in manuf...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
Nissui Group Endangered Species (Marine Products) Procurement Policy The...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
The Nissui Group will champion the sustainable utilization of marine resour...
Food loss and waste refers to food that can still be eaten but is thrown aw...
To improve employee health literacy, Nissui conducts annual Health UP event...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
