Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
The Nissui Group has established a whistleblowing system for employees of N...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
To prevent food loss and waste caused by logistics accidents and damage t...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
In FY2022, the Nissui Group established a new “Environmental Award” as part...
The Nissui Group is advancing sustainability management to achieve sustaina...
Basic Approach The Nissui Group states as follows in its Declaration on ...
To improve employee health literacy, Nissui conducts annual Health UP event...
31 May, 2019 We have enhanced the content of each category of ESG, E (en...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
In collaboration with researchers and experts in marine l...
The Supplier Guideline is distributed to all of Nissui Corporatio...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
27 September, 2023 We have published “Sustainability Report,” which is ...
31 August, 2022 We have published “Sustainability Report,” which is an a...
The Sustainability Newsletter To promote awareness of sustainability, we p...