As there are concerns over the depletion of the world's marine resources, t...
At the Nissui Group, we consider our employees to be our most valuable as...
To raise employee awareness of reducing food loss and waste, the following ...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
Basic Stance The Nissui Group respects the freedom of association and th...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
The Marine Resource Sustainability Subcommittee is to identify the resource...
“Upcycling” means utilizing waste, items no longer needed and other things ...
The Risk Management Committee, under the direct supervision of the Presiden...
Global concern about plastic marine pollution is driven by its harmful effe...
The Nissui Group's long-term vision is to be “a leading company that delive...
Sustainability Site Map Message from the President ...
In June 2022, Nissui revised its Supplier Guideline, given the need to coll...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
The Nissui Group will appreciate the earth and the sea, and create dive...
As part of measures for “Employee health,” Nissui has adopted “N Café,”...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
The Sustainability Committee, chaired by the President & CEO and compri...
We established a Sustainability Committee which reports directly to the Pre...
