The Sustainability Newsletter To promote awareness of sustainability, we p...
To improve employee health literacy, Nissui conducts annual Health UP event...
To enhance the sustainability of marine resources, the Nissui Group is maki...
ASC certification, which is operated by the Aquaculture Stewardship Cou...
Seafood certification programs such as MSC determine their criteria on ...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
Palm oil is a vegetable oil sourced from the fruit of oil palm (Elaeis)...
21 September, 2022 Please see the URL below. Comp...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
Interview with Officer in Charge of Sustainability ...
Main Business Nippon Marine Enterprises, Ltd., a Nissui Group compan...
To minimize waste of finite resources and reduce environmental impact, th...
Initiatives Targeted at Nissui Corporation With respect to all employees...
Human Rights Risk Assessment To identify actual or potential neg...
Salmones Antártica S.A. (“SA”), a subsidiary of the Nissui Group located in...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
