The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Basic Approach The Nissui Group states as follows in its Declaration on ...
To minimize waste of finite resources and reduce environmental impact, th...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Nissui has been making group-wide efforts to review the use of refrigerants...
The Nissui Group has formulated its “Human Rights Policy” based on the unde...
Initiatives Targeted at Nissui Corporation With respect to all employees...
30 June, 2022 The main updated articles are the bellow. ...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
Long-Term Vision and Medium-Term Management Plan Based on the long-term ...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
On February 4, 2025, Nissui Corporation entered into a tr...
The Nissui Group is advancing sustainability management to achieve sustaina...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
2025/1/23 The main updated articles are below. ...
21 September, 2022 Please see the URL below. Comp...
The Sustainability Newsletter To promote awareness of sustainability, we p...
