Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
In FY2025, Nissui is expanding initiatives focused on cancer prevention and...
Our employee engagement survey was first conducted in FY2021 to measure our...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
The Environmental Subcommittee is convened with the purpose of reducing env...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The Marine Resource Sustainability Subcommittee is to identify the resource...
The basic corporate stance of Nissui, whose business relies on the bounty o...
Definition of terms Employees: Employees who are directly hired by a c...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
To improve employee health literacy, Nissui conducts annual Health UP event...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
Nissui only uses raw materials that have been confirmed for safety in manuf...
4 July, 2023 The main updates are as below. Susta...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Since 2010, the Nissui Group has been carrying out the “Cleanup Campaign,” ...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...