The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
25 December, 2023 The main updated articles are below. ...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
The Risk Management Committee, under the direct supervision of the Presiden...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
Nissui has conducted a resources survey based on the results of the volume ...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Hakata Marukita Suisan Co., Ltd., a Nissui Group company, has been enga...
The Nissui Group declares that it will appreciate the bounty of the earth a...
Nagasaki Shipyard hosts workplace tours as part of field trips for loca...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
Seafood certification programs such as MSC determine their criteria on ...
Interview with Officer in Charge of Sustainability ...
The Nissui Group will champion the sustainable utilization of marine resour...
Food loss and waste refers to food that can still be eaten but is thrown aw...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...