The Nissui Group has been working on the evolution toward sustainability ma...
MSC certification is a certification program operated by the Mari...
Our employee engagement survey was first conducted in FY2021 to measure our...
1) Labeling of food products shall be in accordance with the Food Labeling ...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
27 September, 2023 We have published “Sustainability Report,” which is ...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
On February 4, 2025, Nissui Corporation entered into a tr...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
Plastics are light and durable materials that make our lives more convenien...
As part of our employee health initiatives, Nissui has introduced “N Ca...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Connecting Science and Business One of the major features of SeaBOS is t...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
The Nissui Group has established an environmental management system under t...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
Marine litter including plastics is said to originate from the land, mainly...
The Sustainability Newsletter To promote awareness of sustainability, we p...
Nissui believes that the most important factor in increasing corporate valu...
The Environmental Subcommittee is convened with the purpose of reducing env...
