Food loss and waste refers to food that can still be eaten but is thrown aw...
As part of our employee health initiatives, Nissui has introduced “N Ca...
"Contribute to a healthy lifestyle with food safety and security": This is ...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
Sustainability Site Map Message from the President ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
Initiatives Targeted at Nissui Corporation With respect to all employees...
Seafood certification programs such as MSC determine their criteria on ...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
2 December, 2019 We reaffirmed the connections between the Sustainable D...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
In order to enhance the sustainable use of marine resources, innovations wi...
The Environmental Subcommittee is convened with the purpose of reducing env...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
