In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
2 August, 2021 We have added the Nissui Group initiatives for sustainabi...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
Nissui Group’s fundamental approach regarding the problems of marine plasti...
The Nissui Group has been working on the evolution toward sustainability ma...
To improve employee health literacy, Nissui conducts annual Health UP event...
Recognizing that organizational growth relies on self-direction and action ...
MSC certification is a certification program operated by the Mari...
Seafood certification programs such as MSC determine their criteria on ...
In its business activities, a company faces a variety of societal issues th...
At Nissui, we are advancing the development of an organization in which eve...
The Nissui Group has designated departments in each segment to oversee the ...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Basic Policy for Internal Control System Page up
31 August, 2022 We have published “Sustainability Report,” which is an a...
Approach to Use of Medicinal Products When using antimicrobials, an appr...
The Nissui Group conducted a climate change scenario analysis in accordance...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
Within our fishing operations, we actively work at the level of each Group ...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
