4 July, 2023 The main updates are as below. Susta...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
30 June, 2020 We have added our initiatives in the FY2019. ...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
The Forest that Protects Spring Water Nurturing Fish and the Sea ...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Renewable Energy The Nissui Group is expanding the use of renewable ener...
The Nissui Group has been engaged in numerous external communications with ...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
Nissui believes that the most important factor in increasing corporate valu...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
2 August, 2021 We have added the Nissui Group initiatives for sustainabi...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
MEL is a certification scheme to promote the initiatives by producers w...
31 August, 2022 We have published “Sustainability Report,” which is an a...
2024/6/28 The main updates are as below. ...
GRI Content Index SASB ...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...