On September 16, 2020, Nissui and Tomi City, Nagano Prefecture, e...
31 May, 2019 We have enhanced the content of each category of ESG, E (en...
Seafood certification programs such as MSC determine their criteria on ...
Within our fishing operations, we actively work at the level of each Group ...
Basic Stance The Nissui Group respects the freedom of association and th...
Global seafood consumption has been increasing and demand is expected to co...
The world’s marine resources are being depleted and according to a report b...
The Nissui Group conducted a climate change scenario analysis in accordance...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
Promoting Exercise Habits From April to June 2024, Nissui held the “Body...
Sustainability Report 2025 Sustainability Report 20...
Marine litter including plastics is said to originate from the land, mainly...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
The Nissui Group regards human capital as one of the most important factor ...
As part of our efforts to promote various health initiatives, we have estab...
In the “Umi & Sakana (ocean and fish)” Children's Research and Artwork ...
Nissui only uses raw materials that have been confirmed for safety in manuf...