Hands-on Events Bringing Seafood Closer to Everyday Life Nissui wants youn...
The theme of this competition, which solicits entries from elementary schoo...
The Sustainability Newsletter To promote awareness of sustainability, we p...
At Nissui, employees with disabilities work across approximately ...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
ASC certification is an international certification scheme for the re...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Nissui offers employees a full slate of educational and training programs, ...
Board Members have a term of office of one year to ensure greater trans...
The Nissui Group is committed to complying with treaties and laws relat...
The Supplier Guideline is distributed to all of Nissui Corporatio...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
Gorton's King & Prince UniSea Sealord Australian Long Line ...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
To improve employee health literacy, Nissui conducts annual Health UP event...
The Nissui Group has formulated its “Human Rights Policy” based on the unde...