The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
Sustainability Report 2025 is published to provide information on the ini...
In the Nissui Group, we will promote our business continuity plan in accord...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Basic Policy on Information Security
MSC certification is a certification program operated by the Mari...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
1) Labeling of food products shall be in accordance with the Food Labeling ...
The Forest that Protects Spring Water Nurturing Fish and the Sea ...
"Contribute to a healthy lifestyle with food safety and security": This is ...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
As there are concerns over the depletion of the world's marine resources, t...
Employee Awareness-Raising As an employee awareness-raising ini...
31 May, 2019 We have enhanced the content of each category of ESG, E (en...
2025/1/23 The main updated articles are below. ...
Best Aquaculture Practices (BAP) certification, the operation of which was ...
Since its founding, Nissui has been utilizing its unique technology to turn...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
Human Rights Risk Assessment To identify actual or potential neg...
