“Upcycling” means utilizing waste, items no longer needed and other things ...
Seafood certification programs such as MSC determine their criteria on ...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
Nissui has been engaged in the research, dissemination and awareness-ra...
Nissui has conducted a resources survey based on the results of the volume ...
Environment Preservation of the "forest, river and sea" The preservat...
At Nissui, we are advancing the development of an organization in which eve...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
To prevent food loss and waste caused by logistics accidents and damage t...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
Amid the growing demand for stable employment opportunities for the elderly...
The Nissui Group has established a whistleblowing system for employees of N...
The Nissui Group has been engaged in numerous external communications with ...
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...
To enhance the sustainability of marine resources, the Nissui Group is maki...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
We regularly share and discuss health-related issues among the Human Resour...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
