Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
2024/9/30 We have posted “The results of the third survey of procured ma...
Seafood certification programs such as MSC determine their criteria on ...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Human Rights Risk Assessment To identify actual or potential neg...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
15 September, 2023 Please see the below. Governan...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
26 April, 2021 We have added our initiatives for "Human Rights" includin...
MEL is a certification scheme to promote the initiatives by producers w...
The Sustainability Newsletter To promote awareness of sustainability, we p...
Nissui Group’s fundamental approach regarding the problems of marine plasti...
STEP1. Identification and organization of societal issues to be address...
Nissui and its Group's basic policy for risk management is to endeavor to p...
We instill our mission (brand promise) throughout the Gro...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
