The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
To enhance the sustainability of marine resources, the Nissui Group is maki...
"Contribute to a healthy lifestyle with food safety and security": This is ...
We hope that becoming familiar from childhood with how foods are ...
1. Building an employment relationship based on free will and respect for h...
23 December, 2021 The main updated articles are bellow. ...
The Sustainability Newsletter To promote awareness of sustainability, we p...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
30 June, 2020 We have added our initiatives in the FY2019. ...
The basic corporate stance of Nissui, whose business relies on the bounty o...
Nissui Group’s Declaration of Safety In FY2023, the President issued a m...
The Nissui Group’s production facilities employ people of many nationalitie...
In 2019, Cité Marine S.A.S. (France), a member of the Nissui Group, bec...
The Environmental Subcommittee is convened with the purpose of reducing env...
Compliance Training Every year, we conduct compliance training in th...
The Nissui Group identifies human capital with top-management potential and...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
Activities at Hachioji General Plant Since March 2018, Hachioj...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
