Nissui believes that the most important factor in increasing corporate valu...
There are two Outside Board Members, who have no personal, capital, trading...
The Nissui Group aims to have the items that the Nissui Group procures conf...
The world’s marine resources are being depleted and according to a report b...
Nissui has been making group-wide efforts to review the use of refrigerants...
STEP1. Identification and organization of Societal issues to be address...
At the Nissui Group, we consider our employees to be our most valuable as...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
Contact points for employees The Nissui Group has established a whistleb...
Since 2010 the Nissui Group has been carrying out the “Cleanup Campaign,” a...
Basic Stance The Nissui Group respects the freedom of association and th...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
In the “Umi & Sakana (ocean and fish)” Children’s Research and Artwork ...
To raise employee awareness of reducing food loss and waste, the following ...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
Recognizing that organizational growth relies on self-direction and action ...
In March 2021, Nissui began marking its product packaging with its eco mark...
Try to solve issues together with our stakeholders This is the ess...
Seafood certification programs such as MSC determine their criteria on ...
The Nissui Group will champion the sustainable utilization of marine resour...
