“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
The Nissui Group declares that it will appreciate the bounty of the earth a...
Since 2010 the Nissui Group has been carrying out the “Cleanup Campaign,” a...
To realize “what the Nissui Group would like to be in 2030,” in additio...
In fiscal 2024, Nissui is expanding initiatives focused on cancer preventio...
The world’s marine resources are being depleted and according to a report b...
Nissui Group’s Declaration of Safety In fiscal 2023, the President issue...
Interview with Officer in Charge of Sustainability ...
In the course of implementing initiatives, Nissui are striving to improve o...
2024/6/28 The main updates are as below. ...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
Research Hub: Oita Marine Biological Technology Center, Central Research La...
Food loss and waste refers to food that can still be eaten but is thrown aw...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Our Basic Approach to Promoting Women’s Advancement Nissui aims to foster ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
15 September, 2023 Please see the below. Governan...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
"Contribute to a healthy lifestyle with food safety and security": This is ...
The Nissui Group believes that corporate activities are premised on respect...
Nissui conducts stakeholder dialogues in order to utilize the opinions of v...
Code of Ethics Awareness The Guidelines of Ethical Conduct set out in Ni...
To prevent health problem from smoking and passive smoking, Nissui is promo...
To enhance the sustainability of marine resources, the Nissui Group is maki...
