College of Agriculture & Natural Resources Department of Agricultural, Food, and Resource Economics

For Ruben Mireles, every internship has represented another piece of a much larger puzzle.

From produce packing and meat processing to food distribution, the Michigan State University Department of Agricultural, Food and Resource Economics (AFRE) student has intentionally explored different parts of the food industry throughout his college career. This summer, he completed another important step—seeing where it all comes together.

As a Store Leadership Intern with Meijer, Mireles spent nearly 12 weeks learning how one of the Midwest's largest retailers keeps its operations running while delivering a positive customer experience every day.

"Retail is the last step of the food supply chain," said Mireles, a rising senior majoring in Agribusiness Management. "Seeing how everything comes together and how every decision impacts the customer experience has been incredibly rewarding."

Unlike internships centered on a single department, Meijer's Store Leadership Internship immersed Mireles in every aspect of store operations. Throughout the summer, he rotated through departments including produce, meat and general merchandise, working alongside department leaders to better understand how each area contributes to the success of the entire store.

"The purpose isn't to become an expert in every department," Mireles said. "It's about understanding how every team and every department comes together to drive the success of the store."

The experience also gave him a firsthand look at the leadership responsibilities behind a successful retail operation. Store leaders oversee everything from employee development and food safety to operational performance and customer satisfaction, requiring them to understand how every moving piece fits together.

While learning the operational side of the business, Mireles discovered that leadership extends far beyond managing numbers.

"One of the biggest things that stood out to me was Meijer's culture," he said. "You meet so many people who have worked there for years, and that says a lot about how the company invests in its people."

That people-first approach became one of the internship's biggest takeaways.

"In school, it's easy to focus on efficiency and technical concepts," Mireles said. "But in the real world, you realize that long-term success starts with having a strong culture. You have to take care of your people first."

The internship wasn't without challenges. Between leadership meetings, project work, networking opportunities and time spent on the sales floor, every day required balancing competing priorities.

"There are a lot of moving pieces," he said. "One of the biggest challenges was staying engaged throughout the entire summer while making time for everything—from understanding store operations to connecting with other interns."

Fortunately, Mireles entered the internship with a strong foundation built through AFRE.

He credits the department's emphasis on understanding the entire food supply chain as one of the biggest reasons he was able to quickly connect classroom concepts with real-world experiences.

"I think our department does a really good job helping students understand the entire food supply chain—from planting and harvesting all the way to retail," Mireles said. "When I got to Meijer, I was able to connect the dots because of what I'd already learned in class."

That preparation extended well beyond lectures.

Through AFRE, Mireles had already toured a Meijer distribution center before beginning the internship. Industry tours, guest speakers and networking opportunities gave him exposure to the businesses and professionals shaping today's food industry, making the transition into his internship more seamless.

One classroom experience even helped launch the opportunity itself.

Mireles first became interested in Meijer after hearing the company's Director of Fresh Produce and Floral speak during an AFRE class. Learning about Meijer's approach to supplier relationships and fresh food operations encouraged him to pursue the internship.

"I think our department does a really good job giving students exposure to the industry," he said. "Getting to hear from professionals who are doing the work every day really helps you understand what's possible."

Those industry connections have also helped shape his long-term career goals.

Although the internship confirmed his interest in leadership and retail operations, Mireles says his passion remains in the fresh food industry. After graduation, he hopes to pursue opportunities in produce procurement and sourcing before eventually building his own fresh produce brand.

For students just beginning their college careers, Mireles encourages them to focus on gaining experience rather than waiting for the perfect internship.

"Don't be too picky," he said. "The more experience you get early on, the more opportunities you'll have later. Every internship teaches you something, and every experience helps you figure out where you want to go."

Reflecting on his time at Michigan State, Mireles points to AFRE's commitment to experiential learning as one of the department's greatest strengths. Whether attending the International Fresh Produce Association Global Produce & Floral Show, visiting companies or learning directly from industry leaders, those experiences have helped him better understand the interconnected nature of agriculture and food systems.

"It's all about connecting the dots," Mireles said. "AFRE has given me opportunities to see how everything in the food industry fits together, and that's made me more prepared for experiences like this internship."

As Mireles enters his senior year, his Meijer internship represents more than a summer job. It is another step in building the knowledge, leadership experience and professional network that will prepare him to make an impact across the food industry—and another example of how AFRE students are turning classroom learning into meaningful careers.