SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
In the course of implementing initiatives, Nissui are striving to improve o...
Approach to Use of Medicinal Products When using antimicrobials, an appr...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
The Nissui Group regards human capital as one of the most important factor ...
MSC certification is a certification program operated by the Mari...
We hope that becoming familiar from childhood with how foods are ...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
Switch to Year/Month Labeling Nissui is going forward w...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Basic Policy on Information Security
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
Nissui upholds the Policy toward Society “to behave with integrity as a com...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
In line with the Nissui Group Basic Procurement Policy and the Supplier...
The Nissui Group has been working on the evolution toward sustainability ma...
We established a Sustainability Committee which reports directly to the Pre...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
