“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
The basic corporate stance of Nissui, whose business relies on the bounty o...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
We established a Sustainability Committee which reports directly to the Pre...
2025/1/23 The main updated articles are below. ...
Climate change poses risks that can disrupt a wide range of business activi...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Since 2002, Nissui has welcomed Maori trainees from New Zealand to Japan. ...
Try to solve issues together with our stakeholders This is the ess...
E-learning Course for Disaster Prevention Education An e-learning course...
Seafood certification programs such as MSC determine their criteria on ...
We have established the Ethical Behavior Standards in order to provide clea...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
The Nissui Group’s production facilities employ people of many nationalitie...
Nissui offers employees a full slate of educational and training programs, ...
In the Nissui Group, we will promote our business continuity plan in accord...
Palm oil is a vegetable oil sourced from the fruit of oil palm (Elaeis)...
The Nissui Group has established a whistleblowing system for employees of N...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
The Information Security Subcommittee, set up under the umbrella of the Bus...
