The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The world’s marine resources are being depleted and according to a report b...
Nissui, with the cooperation of its executives and employees, the Nissui La...
"Contribute to a healthy lifestyle with food safety and security": This is ...
In FY2022, the Nissui Group established a new “Environmental Award” as part...
The Nissui Group will appreciate the earth and the sea, and create dive...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
The Risk Management Committee, under the direct supervision of the Presiden...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
At Nissui, employees with disabilities work across approximately ...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Basic Approach The Nissui Group states as follows in its Declaration on ...
In the fishing industry, the incidental catch of seabirds and marine mammal...
In its business activities, a company faces a variety of societal issues th...
26 April, 2021 We have added our initiatives for "Human Rights" includin...
As there are concerns over the depletion of the world's marine resources, t...
To realize “what the Nissui Group would like to be in 2030,” we are con...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
18 November, 2019 We have added "Sustainability Report 2019 (Digest Vers...
Renewable Energy The Nissui Group is expanding the use of renewable ener...
