The Nissui Group has set CO2 emissions, water use and waste as three impor...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
As society ages, it has become more important than ever to prolong one’s he...
As part of our efforts to promote various health initiatives, we have estab...
27 September, 2023 We have published “Sustainability Report,” which is ...
1) Labeling of food products shall be in accordance with the Food Labeling ...
Hachioji Area Participation in the Kitanomachi Emergency Drill On O...
By participating in the “Pacific Bluefin Tuna Conservation Pledge” by WWF J...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
GRI Content Index SASB ...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
18 July, 2019 A new "Editorial Policy" has been added, and a "Sustainabi...
2024/9/30 We have posted “The results of the third survey of procured ma...
Monthly meetings are held with the Human Resources Department's Labor and H...
We hope that becoming familiar from childhood with how foods are made w...
Since its founding, Nissui has been utilizing its unique technology to turn...
The Nissui Group’s production facilities employ people of many nationalitie...
At the Nissui Group, we consider our employees to be our most valuable as...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
In the “Umi & Sakana (ocean and fish)” Children’s Research and Artwork ...
