In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
In collaboration with researchers and experts in marine l...
The Nissui Group has established a whistleblowing system for employees of N...
30 June, 2020 We have added our initiatives in the FY2019. ...
Centered on the Diversity Subcommittee, we are addressing the themes of “Pr...
At the Nissui Group, we consider our employees to be our most val...
Food loss and waste refers to food that can still be eaten but is thrown aw...
To prevent health problem from smoking and passive smoking, Nissui is promo...
At Nissui, we are advancing the development of an organization in which eve...
Donations to Second Harvest Japan Since FY2008, Nissui has been dona...
2025/9/19 We have published “Sustainability Report,” which is an annual ...
Salmones Antártica S.A. (“SA”), a subsidiary of the Nissui Group located in...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The Nissui Group identifies human capital with top-management potential and...
To improve employee health literacy, Nissui conducts annual Health UP event...
We instill our mission (brand promise) throughout the Gro...
As society ages, it has become more important than ever to prolong one’s he...
The Sustainability Newsletter To promote awareness of sustainability, we p...
Nissui offers employees a full slate of educational and training programs, ...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
The Supplier Guideline is distributed to all of Nissui Corporatio...
Seafood certification programs such as MSC determine their criteria on ...
