The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
30 June, 2020 We have added our initiatives in the FY2019. ...
The Nissui Group recognizes employee health as a critical management issue ...
As part of our efforts to promote various health initiatives, we have estab...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
In FY2020, Nissui established the Container/Packaging Selection Guidelines,...
Nissui believes that the most important factor in increasing corporate valu...
The factory sites receive raw materials and manufacture products. The quali...
To minimize waste of finite resources and reduce environmental impact, th...
The Nissui Group has designated departments in each segment to oversee the ...
21 September, 2022 Please see the URL below. Comp...
Seafood certification programs such as MSC determine their criteria on ...
Board Members have a term of office of one year to ensure greater trans...
Interview with Officer in Charge of Sustainability ...
The Nissui Group’s production facilities employ people of many nationalitie...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
Definition of terms Employees: Employees who are directly hired by a c...
There are two Outside Board Members, who have no personal, capital, trading...
Basic Approach The Nissui Group states as follows in its Declaration on ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
