Nissui has supported “WFP Walk the World,” a charity walk event sponsored b...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
In the Nissui Group, we will promote our business continuity plan in accord...
1. Building an employment relationship based on free will and respect for h...
Basic Policy on Information Security
STEP1. Identification and organization of societal issues to be address...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Sustainability Report 2025 is published to provide information on the ini...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
Since 2010, the Nissui Group has been carrying out the “Cleanup Campaign,” ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
Overview of Whistleblowing System We have a whistleblowing system in pla...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Our employee engagement survey was first conducted in FY2021 to measure our...
Nissui's Original Eco Mark "Mirai-no Umie" In March 2021, Nissui began m...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
The Environmental Subcommittee is convened with the purpose of reducing env...
