The Nissui Group has established an environmental management system under t...
The Environmental Subcommittee is convened with the purpose of reducing env...
The Internal Audit Department, an organization (with seven members includin...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
To enhance the sustainability of marine resources, the Nissui Group is maki...
To prevent food loss and waste caused by logistics accidents and damage t...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
Interview with Officer in Charge of Sustainability ...
The Sustainability Newsletter To promote awareness of sustainability, we p...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
Sustainability Report 2025 is published to provide information on the ini...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
As part of our efforts to promote various health initiatives, we have estab...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
As there are concerns over the depletion of the world's marine resources, t...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The Nissui Group’s production facilities employ people of many nationalitie...
Human Rights Risk Assessment To identify actual or potential neg...
We hope that becoming familiar from childhood with how foods are ...
4 July, 2023 The main updates are as below. Susta...
