1 August, 2019 From 2019, we have published the PDF, which is an annual ...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
In the course of implementing initiatives, Nissui are striving to improve o...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
State in which BCM (Business Continuity Management) is Thoroughly Implement...
The Environmental Subcommittee is convened with the purpose of reducing env...
Compliance Training Every year, we conduct compliance training in th...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
4 July, 2023 The main updates are as below. Susta...
Respect Human Rights in Our Supply Chain The Nissui Group has been p...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Nagasaki Shipyard hosts workplace tours as part of field trips for loca...
Our employee engagement survey was first conducted in FY2021 to measure our...
Activities at Hachioji General Plant Since March 2018, Hachioj...
