Nissui offers employees a full slate of educational and training programs, ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
Nissui has been engaged in the research, dissemination and awareness-ra...
Since 2010, the Nissui Group has been carrying out the “Cleanup Campaign,” ...
27 September, 2023 We have published “Sustainability Report,” which is ...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Sustainability Report 2025 Sustainability Report 20...
In order to reduce compliance risks in the Nissui Group as a whole, Group c...
As part of our employee health initiatives, Nissui has introduced “N Ca...
Overview of Whistleblowing System We have a whistleblowing system in pla...
Overall policy The Occupational Safety and Health Subcommittee, under th...
Nissui believes that the most important factor in increasing corporate valu...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
Interview with Officer in Charge of Sustainability ...
We regularly share and discuss health-related issues among the Human Resour...
23 December, 2021 The main updated articles are bellow. ...
