Definition of terms Employees: Employees who are directly hired by a c...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
Renewable Energy The Nissui Group is expanding the use of renewable ener...
Nissui offers employees a full slate of educational and training programs, ...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
Nissui and its Group's basic policy for risk management is to endeavor to p...
As society ages, it has become more important than ever to prolong one’s he...
To enhance the sustainability of marine resources, the Nissui Group is maki...
Connecting Science and Business One of the major features of SeaBOS is t...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The Nissui Group has established a whistleblowing system for employees of N...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
Food loss and waste refers to food that can still be eaten but is thrown aw...
From 2019, we have published the PDF, which is an annual archive of the "...
The Supplier Guideline is distributed to all of Nissui Corporatio...
The Nissui Group has established an environmental management system under t...
