The Nissui Group is advancing sustainability management to achieve sustaina...
We hope that becoming familiar from childhood with how foods are ...
The factory sites receive raw materials and manufacture products. The quali...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
In line with the Nissui Group Basic Procurement Policy and the Supplier...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
Seafood certification programs such as MSC determine their criteria on ...
To prevent food loss and waste caused by logistics accidents and damage t...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
As part of our efforts to promote various health initiatives, we have estab...
We have established the Ethical Behavior Standards in order to provide clea...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
To prevent health problem from smoking and passive smoking, Nissui is promo...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
In order to produce products to the customers’ satisfaction, quality assura...
