The Sustainability Committee, chaired by the President & CEO and compri...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
To raise employee awareness of reducing food loss and waste, the following ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Acquisition of Occupational Health and Safety Management System ISO45001 Ce...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
"Contribute to a healthy lifestyle with food safety and security": This is ...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
To prevent health problem from smoking and passive smoking, Nissui is promo...
The Nissui Group has formulated its “Human Rights Policy” based on the unde...
Nissui and its Group's basic policy for risk management is to endeavor to p...
Try to solve issues together with our stakeholders This is the ess...
MEL is a certification scheme to promote the initiatives by producers w...
The Forest that Protects Spring Water Nurturing Fish and the Sea ...
STEP1. Identification and organization of Societal issues to be address...
In the fishing industry, the incidental catch of seabirds and marine mammal...
In October 2024, the Ninth SeaBOS Dialogue was held. Discussions were held ...
Food loss and waste refers to food that can still be eaten but is thrown aw...
The Supplier Guideline is distributed to all of Nissui Corporatio...
The basic corporate stance of Nissui, whose business relies on the bounty o...
