Dirks, Kim

Dirks, Kim,

Senior Director, Environmental Services
Tyson Foods

Kim is responsible for the Fresh Meats business unit environmental compliance programs and dredging operation. These duties encompass all environmental media (air, waste, and water) aspects associated with those operations, environmental due diligence, establishment of environmental reserves, and interaction with regulatory agencies to resolve issues, maintain positive relationships, and engage in regulatory rulemaking processes.

During his career at Tyson and IBP, Kim has held various environmental positions, provided oversight of the Health & Safety, Process Safety and Risk Management programs, and laboratory operations management. His industry experience spans beef, pork, leather, live swine, poultry, and prepared foods. Prior to joining IBP, Kim worked for both Wilson Foods and Farmstead Foods as a quality assurance inspector, chemist, and microbiologist.   

Kim received his B.S.S. in Biology from Cornell College. He belongs to several professional organizations and has been Chair of the North American Meat Institute Environmental Advisory Group, the American Leather Chemists Environmental Committee, and Tyson’s Water Council.