Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
Nissui has been engaged in the research, dissemination and awareness-ra...
The Nissui Group has been working on the evolution toward sustainability ma...
In order to enhance the sustainable use of marine resources, innovations wi...
Amid the growing demand for stable employment opportunities for the elderly...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
Nissui has been developing the SPORTS EPA brand, which utilizes EPA (eicosa...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
The Information Security Subcommittee, set up under the umbrella of the Bus...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
GRI Content Index SASB ...
31 August, 2022 We have published “Sustainability Report,” which is an a...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
1) Labeling of food products shall be in accordance with the Food Labeling ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
We hope that becoming familiar from childhood with how foods are ...
Seafood certification programs such as MSC determine their criteria on ...
The Nissui Group’s production facilities employ people of many nationalitie...
