Earlier this year, in late spring when the ground had finally thawed, Valley Natural Foods (VNF) broke ground on an expansion. Anyone who has shopped at the co-op in the months since then is aware of the considerable changes going on both inside and outside the store. As a service to their shoppers, they made the decision to remain open throughout the duration of the remodel.
The expansion and full-store remodel ushers in a new chapter in Valley Natural Foods’ 40-plus-year history. The expanded Valley Natural Foods will enable the co-op to provide an improved shopping experience, which will feature:
Increased store footprint of nearly 8,600 square feet
Increased retail space of 3,400 square feet
Kitchen and production areas increased by 3,600 square feet
Wider shopping aisles
Additional 40 parking spaces
New HVAC and refrigeration control systems to reduce environmental impact
Wider variety of hot and ready-to-eat housemade meals.
Valley Natural Foods will also add retail shelf space in all departments. Fresh and prepared foods and Wellness programs will see significant increases, including: Increased production and retail capacity in the Deli and kitchen, an expanded Produce department, larger service cases and expanded selection in Meat & Seafood, and additional shelving in Wellness.
The remodeled store will feature a newly expanded seating area. The classroom, which will be known as the Susan McGaughey Education Room, will be remodeled as well to give the space a more communal atmosphere.
Work is progressing diligently in order to complete the entire project prior to the holidays. They hope customers will enjoy shopping, dining, and meeting fellow co-op owners in the newly remodeled Valley Natural Foods.
Valley Natural Foods recently launched a Community Dinner series. The first event, in June, featured a $3 rice and burrito bowl with all the fixings. Local producers were invited to demo their products, and Valley’s Own Bakehouse sampled an array of gluten-free products. The event was a success, drawing more than 400 people. Their goal was to bring community members together, demonstrate that the co-op is accessible to everyone, and create a signature series of dinners featuring local ingredients.