Nicholas Seeberger Selected New Chief Executive Officer of Valley Natural Foods
The board of directors of Valley Natural Foods has chosen Nicholas Seeberger as the organization’s new Chief Executive Officer. He will take over leadership of the organization from Susan McGaughey, who is retiring in October after 37 years of inspired and dedicated leadership.
Seeberger will lead all management activities and operations of Valley Natural Foods, overseeing strategic planning, business leadership, community and board relations, finance, human resources, and marketing and membership. He also will oversee completion of a major expansion that will add 3,000 square feet of retail space and 8,000 square feet for grocery operations in spring 2018.
Seeberger comes to Valley Natural Foods from Seward Community Co-op, where he has worked since 2001, rising from a front-end employee to co-op operations manager and heading operations for the three-location co-op with $40 million in annual revenues.
Seeberger earned his bachelor’s degree in environmental and natural resources from the University of Minnesota and a master’s degree in management from Saint Mary’s University in Halifax, Nova Scotia, Canada. He serves on the board of directors for Principle Six Co-operative Trade Movement, Seward Civic and Commerce Association, and Community Child Care Center.
“In Nick Seeberger, we found someone with the skills and experience to lead Valley Natural Foods,” said Michael Jensen, president of the organization’s board of directors. “He has shown that he is thoughtful, measured and decisive. From his many roles at Seward Coop, he has deep understanding of and belief in co-ops, plus he oversaw Seward’s expansion to include three locations, restaurant and production facility, which will be very helpful experience as he guides our expansion. Nick also understands the competition that is facing the Minnesota co-op market and has terrific ideas for sustainable growth. We are excited to work with him as well as deeply grateful that Susan McGaughey is leaving the organization in such a healthy position.”
Now celebrating its 40th anniversary, VNF has grown to more than 12,000 owner-members; launched two wholesale operations—Down in the Valley Bakehouse and Down in the Valley Meats; purchased and developed Valley Natural Meats, a 16-acre meat processing plant in Northfield; developed a communal teaching garden; and grown community service and education programs.