On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
Promoting Exercise Habits From May to July 2025, Nissui held the “Body I...
26 April, 2021 We have added our initiatives for "Human Rights" includin...
Board Members have a term of office of one year to ensure greater trans...
To realize “what the Nissui Group would like to be in 2030,” we are con...
31 August, 2022 We have published “Sustainability Report,” which is an a...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
To improve employee health literacy, Nissui conducts annual Health UP event...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Overall policy The Occupational Safety and Health Subcommittee, under th...
From 2019, we have published the PDF, which is an annual archive of the "...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
We have set up promotional units to respond to each of the Group’s material...
2 December, 2019 We reaffirmed the connections between the Sustainable D...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
As part of our employee health initiatives, Nissui has introduced “N Ca...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Nissui Group’s fundamental approach regarding the problems of marine plasti...
Once a year, Nissui conducts a mental health examination for its employ...
