Food loss and waste refers to food that can still be eaten but is thrown aw...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
The Sustainability Newsletter To promote awareness of sustainability, we p...
Connecting Science and Business One of the major features of SeaBOS is t...
Basic Policy on Information Security
We established a Sustainability Committee which reports directly to the Pre...
The Ethics Subcommittee is set up under the umbrella of the Business Founda...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
Animal Welfare Policy in Aquaculture The Nissui Group, which relies on t...
Main Business Nippon Marine Enterprises, Ltd., a Nissui Group compan...
“Upcycling” means utilizing waste, items no longer needed and other things ...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
Global seafood consumption has been increasing and demand is expected to co...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The Nissui Group implements tailored environmental education programs for...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
The Nissui Group will champion the sustainable utilization of marine resour...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
The Nissui Group is advancing sustainability management to achieve sustaina...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
