As part of our efforts to promote various health initiatives, we have estab...
The Nissui Group will appreciate the earth and the sea, and create dive...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
E-learning Course for Disaster Prevention Education An e-learning course...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
In recognition of the importance of the preservation of biodiversity, the N...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
Long-Term Vision and Medium-Term Management Plan Based on the long-term ...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
4 July, 2023 The main updates are as below. Susta...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
Global concern about plastic marine pollution is driven by its harmful effe...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
31 August, 2022 We have published “Sustainability Report,” which is an a...
The Nissui Group has been working on the evolution toward sustainability ma...
Having many overseas bases, the Nissui Group is aware of the importance of ...
We have set up promotional units to respond to each of the Group’s material...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
