1) Labeling of food products shall be in accordance with the Food Labeling ...
4 July, 2023 The main updates are as below. Susta...
The Nissui Group identifies human capital with top-management potential and...
In October 2022, Nissui developed a canning process to make effective u...
In collaboration with researchers and experts in marine l...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
In the Nissui Group, we will promote our business continuity plan in accord...
At Nissui, the Plastics Subcommittee and the Container/Packaging Eco-Projec...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
As there are concerns over the depletion of the world's marine resources, t...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
Within our fishing operations, we actively work at the level of each Group ...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
Seafood certification programs such as MSC determine their criteria on ...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
Waste Generated Initiatives Related to Waste Reduction Click here...
As society ages, it has become more important than ever to prolong one’s he...
