The Internal Audit Department, an organization (with seven members includin...
Environment Preservation of the "forest, river and sea" The preservat...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Our employee engagement survey was first conducted in FY2021 to measure our...
The world’s marine resources are being depleted and according to a report b...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
Climate change poses risks that can disrupt a wide range of business activi...
1. Building an employment relationship based on free will and respect for h...
Compliance Training Every year, we conduct compliance training in th...
The Marine Resource Sustainability Subcommittee The Marine Resource Sust...
Two pieces of work that won the Nissui Award are showcased below. The 44...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
In FY2022, the Nissui Group established a new “Environmental Award” as part...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
We have established the Ethical Behavior Standards in order to provide clea...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
“Upcycling” means utilizing waste, items no longer needed and other things ...
The Nissui Group has established a whistleblowing system for employees of N...
