MSC certification is a certification program operated by the Mari...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
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...
Definition of terms Employees: Employees who are directly hired by a c...
30 June, 2022 The main updated articles are the bellow. ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
Switch to Year/Month Labeling Nissui is going forward w...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Sustainability Report 2025 Sustainability Report 20...
Nissui Group Endangered Species (Marine Products) Procurement Policy The...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
Salmones Antártica S.A. (“SA”), a subsidiary of the Nissui Group located in...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
Escaped fish [Approach to Fish Escape Prevention] The Nissui Group ai...
2024/9/30 We have posted “The results of the third survey of procured ma...
Global seafood consumption has been increasing and demand is expected to co...
Employee Awareness-Raising As an employee awareness-raising ini...
The Sustainability Newsletter To promote awareness of sustainability, we p...
