Food loss and waste refers to food that can still be eaten but is thrown aw...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
Nissui is going forward with initiatives to change the labeling o...
Nissui aims to reform the company in line with societal and techn...
Global seafood consumption has been increasing and demand is expected to co...
The targets and results specified in the long-term vision, “Good Foods 2030...
Salmones Antartica S.A. (“SA”), a subsidiary of the Nissui Group located in...
Renewable Energy We are expanding the use of renewable energy sources ac...
The targets and results specified in the long-term vision, “Good Foods 2030...
Japan Platform for Migrant Workers towards Responsible and Inclusive Societ...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
To raise employee awareness of reducing food loss and waste, the following ...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
Amid the growing demand for stable employment opportunities for the elderly...
15 December, 2021 The main updated articles are bellow. ...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
Nagasaki Shipyard hosts workplace tours as part of field trips for loca...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
From 2019, we have published the PDF, which is an annual archive of the "...
Donations to Second Harvest Japan Since fiscal 2008, Nissui ha...
In its business activities, a company faces a variety of societal issues th...
30 September, 2019 We have added "Comparative Table with GRI Standards" ...
There are two Outside Board Members, who have no personal, capital, trading...
