従業員やビジネスパートナーなどの様々なステークホルダーとの価値協創のため、マルチステークホルダー方針を策定しています。 マルチステークホルダー方...
27 September, 2023 We have published “Sustainability Report,” which is ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
To prevent food loss and waste caused by logistics accidents and damage t...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
Basic Approach The Nissui Group states as follows in its Declaration on ...
As part of our employee health initiatives, Nissui has introduced “N Ca...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Since its founding, Nissui has been utilizing its unique technology to turn...
Sustainability Site Map Message from the President ...
The Nissui Group company, King & Prince Seafood Corp. (USA, “K&P”) ...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
The Ethics Subcommittee is set up under the umbrella of the Business Founda...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
