Seafood certification programs such as MSC determine their criteria on ...
Overall policy The Occupational Safety and Health Subcommittee, under th...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
Environment Preservation of the "forest, river and sea" The preservat...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
Renewable Energy The Nissui Group is expanding the use of renewable ener...
Initiatives Targeted at Nissui Corporation With respect to all employees...
Nissui only uses raw materials that have been confirmed for safety in manuf...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Nissui offers employees a full slate of educational and training programs, ...
18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
The Nissui Group is advancing sustainability management to achieve sustaina...
2 December, 2019 We reaffirmed the connections between the Sustainable D...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
The factory sites receive raw materials and manufacture products. The quali...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
