Kim is responsible for the Tyson Environmental Center of Excellence along with dredging operations. These duties encompass support of all environmental media (air, waste, and water) aspects associated with company operations, Environmental Management System processes, remediation projects, environmental due diligence, management of short and long term environmental reserves, and interaction with regulatory bodies on current and developing issues. Current water stewardship projects include developing contextual water target approaches for high-risk global Tyson Foods operations, improving wastewater and brine management processes, and research on direct potable reuse (DPR) of beef, pork, and poultry processing wastewater.
During his career at Tyson and IBP, Kim has held various environmental positions, provided oversight of Environmental, 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. He has 39 years of industry experience.
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, and the American Leather Chemists Environmental Committee.