E-learning Course for Disaster Prevention Education An e-learning course...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
Nissui believes that the most important factor in increasing corporate valu...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
To prevent health problem from smoking and passive smoking, Nissui is promo...
In the “Umi & Sakana (ocean and fish)” Children's Research and Artwork ...
The Nissui Group has established a whistleblowing system for employees of N...
Food loss and waste refers to food that can still be eaten but is thrown aw...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
ASC certification, which is operated by the Aquaculture Stewardship Cou...
In the Nissui Group, we will promote our business continuity plan in accord...
In May 2025, I, Teru Tanaka, assumed the role of ...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
The Nissui Group implements tailored environmental education programs for...
従業員やビジネスパートナーなどの様々なステークホルダーとの価値協創のため、マルチステークホルダー方針を策定しています。 マルチステークホルダー方...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
Overall policy The Occupational Safety and Health Subcommittee, under th...
Switching to a Chille (Cooling Water Circulation Equipment) (Mogami Foods) ...
2024/9/30 We have posted “The results of the third survey of procured ma...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
Interview with Officer in Charge of Sustainability ...
1. Building an employment relationship based on free will and respect for h...