Nissui and its Group's basic policy for risk management is to endeavor to p...
The Nissui Group has established a whistleblowing system for employees of N...
Nissui has conducted a resources survey based on the results of the volume ...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Connecting Science and Business One of the major features of SeaBOS is t...
Global seafood consumption has been increasing and demand is expected to co...
The Nissui Group regards human capital as one of the most important factor ...
The Nissui Group recognizes employee health as a critical management issue ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
31 May, 2019 We have enhanced the content of each category of ESG, E (en...
The Nissui Group has been working on the evolution toward sustainability ma...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
"Contribute to a healthy lifestyle with food safety and security": This is ...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Living Wage Support The Nissui Group not only complies with labor laws a...
Sustainability Report 2025 Sustainability Report 20...
