Board Members have a term of office of one year to ensure greater trans...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
As part of our employee health initiatives, Nissui has introduced “N Ca...
Our employee engagement survey was first conducted in FY2021 to measure our...
The Nissui Group conducted a climate change scenario analysis in accordance...
Overall policy The Occupational Safety and Health Subcommittee, under th...
Global seafood consumption has been increasing and demand is expected to co...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Connecting Science and Business One of the major features of SeaBOS is t...
To realize “what the Nissui Group would like to be in 2030,” we are con...
Plastic waste is also generated at both production plants and logistics cen...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
Within our fishing operations, we actively work at the level of each Group ...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
The Nissui Group has been engaged in numerous external communications with ...
Employee Awareness-Raising As an employee awareness-raising ini...
The Supplier Guideline is distributed to all of Nissui Corporatio...
2024/6/28 The main updates are as below. ...
