The Nissui Group has set CO2 emission, water usage and waste production as ...
Since beginning operations in January 2018, surplus oil produced when m...
Amid the growing demand for stable employment opportunities for the elderly...
Acquisition of ISO 14001 certification The Nissui Group maintains a broa...
The CSR Committee, chaired by the President & CEO and comprising all Ex...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
We have posted "(Nissui) SUSTAINABILTY REPORT 2019 (Full Version)" on our w...
The “Umi & Sakana (ocean and fish) ” Children’s Research and Artwork Co...
In fiscal 2018, Nissui received replies to the “Self-Check Sheet of Nissui ...
Nissui, in accordance with the Nissui Group Basic Procurement Policy and CS...
In February 2019, Nissui conducted what became the second in a series o...
On March 29, 2018, Nissui was awarded the highest rank in the Developme...
As part of efforts to create a comfortable and rewarding work environment...
Under the concept of normalization, Nissui is engaged in initiatives to r...
The Nissui Group Disaster Countermeasures Manual sets forth the procedures ...
On March 22, 2019, Nissui became the first in the marine products indus...
2019/07/18 A new "Editorial Policy" has been added, and a "Sustainabil...
We hope that becoming familiar from childhood with how foods are made w...
Nissui conducts stakeholder dialogues in order to utilize the opinions of...
In the process of food manufacturing, merchandise occur on a daily basis ...
As many employees work in vast spaces within the plant, early detection...
Nissui is promoting a campaign to eat everything on our plates when o...
