“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
We instill our mission (brand promise) throughout the Gro...
As part of our efforts to promote various health initiatives, we have estab...
31 August, 2022 We have published “Sustainability Report,” which is an a...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
Overall policy The Occupational Safety and Health Subcommittee, under th...
2024/6/28 The main updates are as below. ...
Once a year, Nissui conducts a mental health examination for its employ...
31 January, 2024 We have posted “TNFD Report 2023,” which summarizes the...
1. Building an employment relationship based on free will and respect for h...
24 November, 2020 We have posted "Sustainability Report 2020 (Digest Ver...
Within our fishing operations, we actively work at the level of each Group ...
The Nissui Group will appreciate the earth and the sea, and create dive...
Long-Term Vision and Medium-Term Management Plan Based on the long-term ...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
31 May, 2019 We have enhanced the content of each category of ESG, E (en...
30 June, 2020 We have added our initiatives in the FY2019. ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
