The basic corporate stance of Nissui, whose business relies on the bounty o...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
In recognition of the importance of the preservation of biodiversity, the N...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
The Sustainability Newsletter To promote awareness of sustainability, we p...
The Ethics Subcommittee is set up under the umbrella of the Business Founda...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The Marine Resource Sustainability Subcommittee is to identify the resource...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
GRI Content Index SASB ...
My name is Teru Tanaka, and I was appointed Repre...
Connecting Science and Business One of the major features of SeaBOS is t...
Plastics are light and durable materials that make our lives more convenien...
Nissui Group’s Declaration of Safety In FY2023, the President issued a m...
“Upcycling” means utilizing waste, items no longer needed and other things ...
MEL is a certification scheme to promote the initiatives by producers w...
Nissui offers employees a full slate of educational and training programs, ...
STEP1. Identification and organization of societal issues to be address...
31 August, 2022 We have published “Sustainability Report,” which is an a...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
To realize “what the Nissui Group would like to be in 2030,” we are con...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
