MEL is a certification scheme to promote the initiatives by producers w...
As part of our efforts to promote various health initiatives, we have estab...
27 September, 2023 We have published “Sustainability Report,” which is ...
Recognizing that organizational growth relies on self-direction and action ...
Global seafood consumption has been increasing and demand is expected to co...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
Climate change poses risks that can disrupt a wide range of business activi...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
To realize “what the Nissui Group would like to be in 2030,” we are con...
The Nissui Group will appreciate the earth and the sea, and create dive...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The factory sites receive raw materials and manufacture products. The quali...
