Our employee engagement survey was first conducted in FY2021 to measure our...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
Nissui Group’s Declaration of Safety In FY2023, the President issued a m...
Switch to Year/Month Labeling Nissui is going forward w...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
Global seafood consumption has been increasing and demand is expected to co...
Since 2017, Nissui, with the cooperation of the NPO, The Arakawa River Clea...
Basic Stance The Nissui Group respects the freedom of association and th...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
MSC certification is a certification program operated by the Mari...
The Information Security Subcommittee, set up under the umbrella of the Bus...
18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
The Nissui Group declares that it will appreciate the bounty of the earth a...
Participation in the “Research Meeting” Junior EXPO 2025 Education Program ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
30 June, 2022 The main updated articles are the bellow. ...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
ASC certification, which is operated by the Aquaculture Stewardship Cou...
Palm oil is a vegetable oil sourced from the fruit of oil palm (Elaeis)...
Climate change poses risks that can disrupt a wide range of business activi...
The Supplier Guideline is distributed to all of Nissui Corporatio...
