Nissui has been making group-wide efforts to review the use of refrigerants...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
In collaboration with researchers and experts in marine l...
Switch to Year/Month Labeling Nissui is going forward w...
There are eight awards, for which 16 works are selected as winners of the t...
30 June, 2022 The main updated articles are the bellow. ...
15 December, 2021 The main updated articles are bellow. ...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
Nissui has been an official sponsor of the “All Blacks,” the national r...
Nissui has been implementing the global personnel registry system since 201...
MSC certification is a certification program operated by the Mari...
Global seafood consumption has been increasing and demand is expected to co...
The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
The Nissui Group has been working on the evolution toward sustainability ma...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
We established a Sustainability Committee which reports directly to the Pre...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Sustainability Report 2025 is published to provide information on the ini...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
