The Sustainability Newsletter To promote awareness of sustainability, we p...
The Nissui Group regards human capital as one of the most important factor ...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
"Contribute to a healthy lifestyle with food safety and security": This is ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Main Business Nippon Marine Enterprises, Ltd., a Nissui Group compan...
To prevent food loss and waste caused by logistics accidents and damage t...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
Since 2002, Nissui has welcomed Maori trainees from New Zealand to Japan. ...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
We have established three items—smoking rate, obesity rate, and EPA/AA rati...
Nissui has been making group-wide efforts to review the use of refrigerants...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
Food loss and waste refers to food that can still be eaten but is thrown aw...
At the Nissui Group, we consider our employees to be our most val...
At present, some of the sources of marine plastic litter are known to b...
As part of our employee health initiatives, Nissui has introduced “N Ca...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
Long-Term Vision and Medium-Term Management Plan Based on the long-term ...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
The Nissui Group has been working on the evolution toward sustainability ma...