The targets specified in the long-term vision, “GOOD FOODS 2030,” and in th...
The basic corporate stance of Nissui, whose business relies on the bounty o...
The Nissui Group recognizes employee health as a critical management issue ...
“Upcycling” means utilizing waste, items no longer needed and other things ...
Basic Policy for Internal Control System Page up
従業員やビジネスパートナーなどの様々なステークホルダーとの価値協創のため、マルチステークホルダー方針を策定しています。 マルチステークホルダー方...
The Sustainability Newsletter To promote awareness of sustainability, we p...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Since 2002, Nissui has welcomed Maori trainees from New Zealand to Japan. ...
30 September, 2021 From 2019, we have published the PDF, which is an ann...
STEP1. Identification and organization of societal issues to be address...
Marine litter including plastics is said to originate from the land, mainly...
Since FY2019, Nissui has implemented a Teleworking System. In April 202...
Nissui and its Group's basic policy for risk management is to endeavor to p...
The factory sites receive raw materials and manufacture products. The quali...
The Nissui Group has established a whistleblowing system for employees of N...
18 November, 2021 We have posted "Sustainability Report 2021 (Digest Ver...
In May 2025, I, Teru Tanaka, assumed the role of ...
The Sustainable Procurement Subcommittee works with suppliers to promote su...
Nissui is engaged in “Collabo-health (Note)” in collaboration with the Niss...