Respect Human Rights in Our Supply Chain The Nissui Group has been p...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Plastics are light and durable materials that make our lives more convenien...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
At the Nissui Group, we consider our employees to be our most val...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
As part of our efforts to promote various health initiatives, we have estab...
30 June, 2020 We have added our initiatives in the FY2019. ...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
Animal Welfare Policy in Aquaculture The Nissui Group, which relies on t...
“Upcycling” means utilizing waste, items no longer needed and other things ...
At Nissui, employees with disabilities work across approximately ...
Recognizing that organizational growth relies on self-direction and action ...
Seafood certification programs such as MSC determine their criteria on ...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
As part of our employee health initiatives, Nissui has introduced “N Ca...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
The Nissui Group conducted a climate change scenario analysis in accordance...
In the course of implementing initiatives, Nissui are striving to improve o...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
