The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Nissui Group Endangered Species (Marine Products) Procurement Policy The...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
Nissui has been developing the SPORTS EPA brand, which utilizes EPA (eicosa...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
1) Labeling of food products shall be in accordance with the Food Labeling ...
The Sustainability Newsletter Let’s Listen to the Voice of the...
In recognition of the importance of the preservation of biodiversity, the N...
The Nissui Group has been engaged in numerous external communications with ...
STEP1. Identification and organization of Societal issues to be address...
There are two Outside Board Members, who have no personal, capital, trading...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
In the Nissui Group, we will promote our business continuity plan in accord...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
MSC certification is a certification program operated by the Mari...
Nissui Forest On October 2, 2023, a cooperation agreement for ...
The targets and results specified in the long-term vision, “Good Foods 2030...
In March 2021, Nissui began marking its product packaging with its eco mark...
We hope that becoming familiar from childhood with how foods are made w...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
As there are concerns over the depletion of the world's marine resources, t...
The Nissui Group's long-term vision is to be “a leading company that delive...
Nissui and its Group's basic policy for risk management is to endeavor to p...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
