Nissui only uses raw materials that have been confirmed for safety in manuf...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
The Nissui Group regards human capital as one of the most important factor ...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
Seafood certification programs such as MSC determine their criteria on ...
Donations to Second Harvest Japan Since FY2008, Nissui has been dona...
As part of our efforts to promote various health initiatives, we have estab...
In the fishing industry, the incidental catch of seabirds and marine mammal...
Since 2010, the Nissui Group has been carrying out the “Cleanup Campaign,” ...
Definition of terms Employees: Employees who are directly hired by a c...
1) Labeling of food products shall be in accordance with the Food Labeling ...
To minimize waste of finite resources and reduce environmental impact, th...
The Nissui Group has designated departments in each segment to oversee the ...
The Nissui Group has established a whistleblowing system for employees of N...
Environment Preservation of the "forest, river and sea" The preservat...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
MEL is a certification scheme to promote the initiatives by producers w...
The Nissui Group has been working on the evolution toward sustainability ma...
Having many overseas bases, the Nissui Group is aware of the importance of ...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
