As there are concerns over the depletion of the world's marine resources, t...
Our employee engagement survey was first conducted in FY2021 to measure our...
The Environmental Subcommittee is chaired by an Executive Officer who has b...
Nissui only uses raw materials that have been confirmed for safety in manuf...
The Nissui Group has set CO2 emissions, water use and waste as three impor...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
In line with the Nissui Group Basic Procurement Policy and the Supplier Gui...
Donations to Second Harvest Japan Since fiscal 2008, Nissui ha...
The Sustainability Newsletter Let’s Listen to the Voice of the...
The Nissui Group aims to preserve the bountiful sea and improve the sustain...
In collaboration with researchers and experts in marine l...
4 July, 2023 The main updates are as below. Susta...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
We have established the Ethical Behavior Standards in order to provide clea...
Acquisition of ISO 14001 Certification The Nissui Group maintains a broa...
We established a Sustainability Committee which reports directly to the Pre...
SeaBOS, which stands for Seafood Business for Ocean Stewardship, is an init...
To prevent health problem from smoking and passive smoking, Nissui is promo...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
As part of measures for “Employee health,” Nissui has adopted “N Café,”...
To raise employee awareness of reducing food loss and waste, the following ...
