We implement special training for the Nissui Corporation purchasing manager...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
The Nissui Group aims to have the items that the Nissui Group procures conf...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Seafood certification programs such as MSC determine their criteria on ...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
There are two Outside Board Members, who have no personal, capital, trading...
Food loss and waste refers to food that can still be eaten but is thrown aw...
STEP1. Identification and organization of societal issues to be address...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
Once a year, Nissui conducts a mental health examination for its employ...
The Nissui Group declares that it will appreciate the bounty of the earth a...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Overall policy The Occupational Safety and Health Subcommittee, under th...
Our employee engagement survey was first conducted in FY2021 to measure our...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
We will strive to realize our long-term visio...
Nissui has supported “WFP Walk the World,” a charity walk event sponsored b...
In order to reduce compliance risks in the Nissui Group as a whole, Group c...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
Global seafood consumption has been increasing and demand is expected to co...
