Seafood certification programs such as MSC determine their criteria on ...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
STEP1. Identification and organization of societal issues to be address...
There are eight awards, for which 16 works are selected as winners of the t...
Since 2017, Nissui, with the cooperation of the NPO, The Arakawa River Clea...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Global seafood consumption has been increasing and demand is expected to co...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
As society ages, it has become more important than ever to prolong one’s he...
Food loss and waste refers to food that can still be eaten but is thrown aw...
In collaboration with researchers and experts in marine l...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
Establishment of Nissui Group Endangered Species (Marine Products) Procurem...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
The Nissui Group has established a whistleblowing system for employees of N...
From 2019, we have published the PDF, which is an annual archive of the "...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...