In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
Overall policy The Occupational Safety and Health Subcommittee, under th...
Employee Awareness-Raising As an employee awareness-raising ini...
In recognition of the importance of the preservation of biodiversity, the N...
The Forest that Protects Spring Water Nurturing Fish and the Sea ...
Global seafood consumption has been increasing and demand is expected to co...
In order to reduce compliance risks in the Nissui Group as a whole, Group c...
The factory sites receive raw materials and manufacture products. The quali...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
We have established the Ethical Behavior Standards in order to provide clea...
On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
Basic Approach The Nissui Group states as follows in its Declaration on ...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
The Nissui Group declares that it will appreciate the bounty of the earth a...
At the Nissui Group, we consider our employees to be our most val...
Basic Policy for Internal Control System Page up
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
As part of our employee health initiatives, Nissui has introduced “N Ca...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
Animal Welfare Policy in Aquaculture The Nissui Group, which relies on t...
