18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
2024/6/28 The main updates are as below. ...
Seafood certification programs such as MSC determine their criteria on ...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
In 2019, Cité Marine S.A.S. (France), a member of the Nissui Group, bec...
To prevent food loss and waste caused by logistics accidents and damage t...
Employee Awareness-Raising As an employee awareness-raising ini...
The Nissui Group aims to have the items that the Nissui Group procures conf...
Having many overseas bases, the Nissui Group is aware of the importance of ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Salmones Antartica S.A. (“SA”), a subsidiary of the Nissui Group located in...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
To minimize waste of finite resources and reduce environmental impact, th...
"Contribute to a healthy lifestyle with food safety and security": This is ...
Initiatives Linked to Targets of the “Health Japan 21 (the 3rd term)” Strat...
The Internal Audit Department, an organization (with seven members includin...
Nissui offers employees a full slate of educational and training programs, ...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
“Upcycling” means utilizing waste, items no longer needed and other things ...
