2024/9/30 We have posted “The results of the third survey of procured ma...
E-learning Course for Disaster Prevention Education An e-learning course...
Seafood certification programs such as MSC determine their criteria on ...
As part of creating a comfortable and rewarding workplace, Nissui has intro...
We stress the importance of listening to the candid comments of the custome...
2024/6/28 The main updates are as below. ...
In many cases, plastic containers and packaging for foods are made by pasti...
Nissui is going forward with initiatives to change the labeling o...
In October 2024, Nissui contributed 10 million yen to the United Nations Wo...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
Human Rights Risk Assessment The Nissui Group conducted a human ...
Nissui has formulated the Nissui Group Basic Procurement Policy by summariz...
Total Amount of Compensation, etc. by Executive Category, the Types of Comp...
従業員やビジネスパートナーなどの様々なステークホルダーとの価値協創のため、マルチステークホルダー方針を策定しています。 マルチステークホルダー方...
Number of Incidents of Work-related Accidents We strive to achieve zero ...
In October 2022, Nissui developed a canning process to make effective u...
The Nissui Group has been engaged in numerous external communications with ...
Water Use Reduction of Water Use in Production Plant [Reducing Wa...
Compliance Training Every year, we conduct compliance training in th...
The targets specified in the long-term vision, “Good Foods 2030,” and in th...
The Nissui Group declares that it will appreciate the bounty of the earth a...