Nissui has been engaged in the research, dissemination and awareness-ra...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
15 September, 2023 Please see the below. Governan...
Nissui Group’s Declaration of Safety In FY2023, the President issued a m...
Sustainability Report 2025 is published to provide information on the ini...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
As there are concerns over the depletion of the world's marine resources, t...
Nagasaki Shipyard hosts workplace tours as part of field trips for loca...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
Climate change poses risks that can disrupt a wide range of business activi...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
Human Rights Risk Assessment To identify actual or potential neg...
Food loss and waste refers to food that can still be eaten but is thrown aw...
As society ages, it has become more important than ever to prolong one’s he...
Nissui and its Group's basic policy for risk management is to endeavor to p...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
In the course of implementing initiatives, Nissui are striving to improve o...
The Nissui Group thinks CO2 emissions, water use and waste production as th...