To prevent health problem from smoking and passive smoking, Nissui is promo...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
2 August, 2021 We have added the Nissui Group initiatives for sustainabi...
Since 2017, Nissui, with the cooperation of the NPO, The Arakawa River Clea...
The Nissui Group aims to have the items that the Nissui Group procures conf...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
To minimize waste of finite resources and reduce environmental impact, th...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The Marine Resource Sustainability Subcommittee is to identify the resource...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Interview with Officer in Charge of Sustainability ...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
To improve employee health literacy, Nissui conducts annual Health UP event...
The Nissui Group has designated departments in each segment to oversee the ...
Nissui and its Group's basic policy for risk management is to endeavor to p...
Nissui has been an official sponsor of the “All Blacks,” the national r...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Sealord Group Ltd., a Nissui Group company based in New Zealand, is involve...
Nissui has been implementing the global personnel registry system since 201...
