Ricky joined the Erb Institute to pursue a career that improves the sustainability of foods we eat every day. Before entering the University of Michigan, he worked at Amazon for 3.5 years in Seattle. There, he managed cross-functional relationships with packaged food manufacturers, and later managed P&L for pet supplies categories. His interest in the sustainability of food started while developing strategies to help food manufacturers improve their operations. Ricky has a bachelor’s degree in economics and psychology from Northwestern University. In his free time, Ricky enjoys rock climbing, cooking, and traveling to new places.