In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
As there are concerns over the depletion of the world's marine resources, t...
MEL is a certification scheme to promote the initiatives by producers w...
At the Nissui Group, we consider our employees to be our most valuable as...
The Nissui Group has established an environmental management system under t...
In recognition of the importance of the preservation of biodiversity, the N...
The Nissui Group has established the following tax policy that all companie...
The Sustainability Newsletter Let’s Listen to the Voice of the...
The Nissui Group believes that corporate activities are premised on respect...
30 June, 2020 We have added our initiatives in the FY2019. ...
In many cases, plastic containers and packaging for foods are made by pasti...
Seafood certification programs such as MSC determine their criteria on ...
30 June, 2022 The main updated articles are the bellow. ...
Having many overseas bases, the Nissui Group is aware of the importance of ...
Nissui offers employees a full slate of educational and training programs, ...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
In 2021, the Nissui Group conducted a climate change scenario analysis in a...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
Connecting Science and Business One of the major features of SeaBOS is t...
Board Members have a term of office of one year to ensure greater trans...
The Sustainability Committee, chaired by the President & CEO and compri...
Interview with Officer in Charge of Sustainability ...
