As part of our employee health initiatives, Nissui has introduced “N Ca...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
From 2019, we have published the PDF, which is an annual archive of the "...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
Initiatives Targeted at Nissui Corporation With respect to all employees...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
Environment Preservation of the "forest, river and sea" The preservat...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Compliance Training Every year, we conduct compliance training in th...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
At Nissui, employees with disabilities work across approximately ...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
Recognizing that organizational growth relies on self-direction and action ...
Since 2002, Nissui has welcomed Maori trainees from New Zealand to Japan. ...
The factory sites receive raw materials and manufacture products. The quali...
Human Rights Risk Assessment To identify actual or potential neg...
1) Labeling of food products shall be in accordance with the Food Labeling ...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
