SOURCED 15 Energy

S E R V I C E

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V E R S AT I L I T Y

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K N O W L E D G E

Sourced OCTOBER 2025–JANUARY 2026 | ISSUE NO. 15

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CONTENTS

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TABLE OF

8 16

3 Fresh Energy....................................................................................................................4 Anton’s Edge: Energy and Attitude........................................................................ 6 Seasonal Merchandising Drives Sales .........................................................................

8 R.E.S.T. by Rick Van Arnam.................................................................................... 10 The Value of Produce............................................................................................... 12 Produce for Performance: Market Cuts®...................................................................

14 AMC Product Spotlight: The Magic of Mushrooms..................................................

16 Winter’s Smart Choice Fresh Soups.........................................................................18 AMC Organic Department............................................................................................20 Chef Fred’s Corner..............................................................................................................

22 Just for Fun.......................................................................................................................23 Welcome to SOURCED.....................................................................................................

S OU RC E D | 3

welcome to

Sourced

by

SERVICE • VERSATILITY • KNOWLEDGE In this issue, we celebrate the energy that fresh produce brings to our lives.

Food is more than nourishment; it has the power to lift our minds, support our well-being, and keep us moving with purpose. Good energy begins with good food, and the choices we make each day shape the way we feel and thrive.

As we gather, celebrate, and look ahead, we’re reminded that energy isn’t just something we use, it’s something we share. It connects us, strengthens us, and inspires us to keep growing together.

Here’s to a season of energy, and celebration, and new opportunities.

Happy Holidays!

Anton J. Marano

Damon Marano

Chief Executive Officer President and Chief Business Officer

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Fresh Energy In today’s market, energy is everything.

Shoppers are no longer satisfied with food that simply fills them up, they want food that fuels them.

Energy Resonates with Consumers •Consumer Insight: Surveys confirm that sustained energy consistently ranks among the top reasons consumers seek fresh food.

•Natural Advantage: Unlike packaged “energy” products, fresh produce delivers clean fuel, and energy.

•Business Impact: Framing fruits and vegetables as everyday energy solutions elevates their role across retail promotions and foodservice menus.

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Leafy Greens

This “focus fuel” of the produce category is associated with clarity and productivity.

Citrus

A refreshing, revitalizing pick-me-up that aligns with seasonal resets and immune health.

Berries

Recognized vitality boosters, rich in antioxidants and highly adaptable across retail and foodservice.

Cucumbers and Garlic

Smaller but powerful cues of freshness and balance, perfect for light and energizing menu options.

Root Vegetables

Provide steady slow-burning energy with strong comfort-food appeal, ideal for fall and winter.

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Anton J. Marano Chief Executive Officer

Energy & Attitude The Real Edge at Work

In every workplace, skills can get you in the room.

But energy and attitude decide what happens once you’re there.

It’s not about being the loudest, or working the longest.

It’s about how you show up, consistently.

And that comes down to two things most people overlook:

Your energy and your attitude.

Energy Sets the Tone People don’t just notice your energy—they respond to it.

Whether you’re leading a meeting, joining a call, or walking into a room, your energy is doing half the talking before you say a word. And, in a fast-moving workplace, the people who show up with energy stand out.

They don’t just look engaged; they are engaged.

They carry momentum. They keep teams moving.

And when the pressure spikes, they don’t fold—they stabilize the room.

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Stats Happiness can lead to a productivity boost of 13–20%.

Attitude Drives Culture Attitude isn’t about being positive all the time. It’s about showing up with clarity, composure, and ownership, especially when things go sideways.

When people see you handle feedback well, stay level in conflict, or own your part when things go wrong, they trust you. And trust moves teams faster than any tool or process ever will.

Optimistic employees are 23% less likely to experience burnout.

In every workplace, you have a choice: add to the noise, or shift the tone.

Attitude decides which one you do.

Why It Matters for Your Career Energy and attitude are what people remember. They influence how you are perceived, how opportunities come your way, and who wants to work with you, as well as who wants to avoid you.

You could be highly skilled, but if you’re constantly low-energy, reactive, or difficult to deal with, others will find it hard to collaborate no matter how talented you are.

High-energy workers are 89% more likely to be rated as top performers.

But when you bring clean energy and a sharp attitude?

You don’t just get noticed: You get trusted. Promoted. Pulled into the rooms that matter.

In the workplace, your energy is your presence. Your attitude is your brand. Together, they shape your reputation and your trajectory.

Get those two right, and everything aligns for success.

Employees with a positive outlook have 23% more mental energy.

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Seasonal Merchandising Drives Sales Winter months are the peak of cold and flu season, so immunity is often top-of-mind for customers.

Fresh Produce Leads to Higher Margins

Highlighting immunity-boosting items like citrus, ginger, garlic, leafy greens, and berries nudges customers to purchasing these items—and when bundled or cross-promoted, the store can capture more value while positioning itself as health-conscious.

Creative Merchandising Differentiates Each Store

A bold, well-branded immunity display is more than just produce piled upon each other: it’s storytelling.

Recipes, colorful signage, or even a “build your own wellness basket” activity create a memorable shopping experience. This creative edge will set you apart from competitors.

Upselling and Cross-Selling Supports a Bigger Message

An immunity theme is perfect for cross-merchandising with teas, honey, vitamins, or soups. By placing items near the fresh-produce display, a store can boost revenue while leveraging a health-focused message that feels like customer service rather than upselling.

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Citrus & Ginger • display oranges, grapefruits, lemons, limes, fresh ginger • suggest a “DIY Immune-Boosting Tea” bundle with recipe card nearby • cross-sell: place honey and herbal tea boxes alongside display

Leafy Greens & Garlic • display kale, spinach, Swiss chard, garlic bulbs • provide a “Winter Wellness Stir-Fry” recipe card • cross-sell: make olive oil, whole grains, readyto-cook proteins available

Turmeric & Root Vegetables • display fresh turmeric, carrots, beets • offer a “Golden Winter Soup” recipe card • cross-sell: have soup stocks or pre-packaged lentils/beans

Creative Merchandising

Mini-Wellness Baskets: pre-packed “Immunity Kits” with 4 to 5 key items, priced as a bundle, a quick grab-and-go option for busy shoppers.

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R.E.S.T.

by Rick Van Arnam

Vice President of Leadership, Team Development, and Strategy

Not too long ago, I took an Uber to our building. As we arrived, my driver commented that she had heard AMC was a hard place to work. I asked her what she meant. She replied that she heard the people started work very early and worked long hours. She added that she didn’t like to start her day until around 9 a.m.

I chuckled to myself as I walked from the Uber, wondering what she was thinking. Produce is a 24/7/365 business. How else do grocery stores, restaurants, and foodservice customers provide fresh fruits and vegetables?

And what about the farmers, and workers in the field? They really work hard!

In some ways, the produce industry reminds me of the US Army’s OPTEMPO. OPTEMPO is an acronym for “operational tempo,” which refers to the speed and intensity by which the army fulfills its mission. Like soldiering in the army, the produce industry maintains a high OPTEMPO: speed and efficiency are needed to move produce from the field to where it will be enjoyed or purchased while it is as fresh as possible. As a result, our building never really goes to sleep. Most of our people are in the building 5 to 6 days every week. At best, our building may experience a lull in operations for a few hours over a weekend.

In 2010, I was deployed to Afghanistan. With the train-up beginning in late 2008, that one-year deployment really turned out to be the three busiest years of my life. My personal OPTEMPO was intense.

Early on, someone advised me to intentionally embrace the acronym R.E.S.T. (Read, Exercise, Sleep, Think) as a strategy to stay sharp and effective while countering the busyness. R.E.S.T. remains solid advice for anyone, especially anyone living an on-the-go lifestyle that creates better life opportunities.

S OU RC ED | 11 Read (or watch or listen—however you best take in information) to feed your mind. I prefer to read. As I have journeyed through life, what I read has changed. In my deployment years, I read fiction, history, and military books about Afghanistan. One of my favorite books was The Kite Runner, by Khaled Hosseini. It was an insightful look into the culture of Afghanistan at a better time.

Before that, I read dozens of business books. Today, I focus more on history, classic authors, and hobbies.

What you read, watch, or listen to should be fun.

Whatever you do, do it intentionally. Remember: garbage in, garbage out!

Exercise: Carve out time to move. This is likely the discipline that all of us find easiest to put off. The excuses are many and seem justified.

The good news is that it doesn’t require much exercise to make a difference. Studies show that a twenty-minute workout can make a difference and that the habits you establish when you are younger will serve you later in life when simply walking and stretching will have a positive impact on your quality of life.

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cise

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R.E.S.T.

Th

Sleep is not overrated—it’s essential. According to

Think! Do you make time to just think? Over the years

the Mayo Clinic, adults need more than seven hours of sleep a night, with most studies suggesting between seven and nine hours. And it’s not just the amount of sleep that is important—it is the quality of sleep.

Catherine Price, in her book, How to Break Up with Your Phone, recommends getting your phone out of your bedroom. I took her advice a few years ago and bought a clock. It works. Protect your sleep and find ways to improve its quality. Cooler temperatures and darker rooms make for better sleep, too.

I’ve come up with writing ideas, client designs, and work solutions, and I’ve rehearsed public speaking while driving in silence, on long walks, or on runs without earbuds.

Some people schedule retreats or trips for the purpose of thinking; I even know people who went on a pilgrimage to the shrine of St. James the Great in Spain, referred to as El Camino de Santiago, “the Way of St. James.” While a retreat, trip, or pilgrimage can vary in length and distance, it should inspire great thinking.

How, when, where do you do your best thinking?

Catherine Price, the aforementioned author, says it best: “Our lives are what we pay attention to.”

HOW IS YOUR R.E.S.T. PLAN?

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THE VALUE OF PRODUCE How Filling 40% of Carts with Fresh Fruits and Vegetables Saves Customers Money— and Grows Sales for Retailers Fresh produce isn’t just healthy—it’s one of the smartest ways to help shoppers SAVE! As food costs rise, retailers can build trust and loyalty by showing how produce might naturally replace higher-cost, lower-nutrition items.

Produce is versatile, reduces waste, and stretches meals farther.

Spinach, for example, works in salads, soups, omelets, and smoothies.

For Foodservice Buyers Produce-centric menus can reduce costs and appeal to healthconscious customers without sacrificing flavor.

Whether they’re feeding a family or building a menu, produce delivers unmatched value, lowers food costs, and brings vibrant, healthy dishes to every meal.

FRESH FRUITS AND VEGGIES COST UNDER $5 A WEEK PER PERSON, EAT HEALTHY FOR LESS.

FRESH FAVORITES LIKE WATERMELON, CARROTS, BANANAS, AND APPLES COST LESS THAN 50¢ A CUP! THEY’RE AFFORDABLE. —ACCORDING TO THE USDA

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Why Produce Matters for Retailers Boosts Sales: Savings messaging drives higher volume.

Builds Loyalty: Shoppers return to the store that helps them stretch their budget.

Creates a Better Basket: Produce anchors the cart and encourages the purchase of higher-margin items like proteins, dairy products, and sauces.

Differentiates Competitors: Processed foods are a price war—produce is where you can stand out for value and quality.

Health + Value = Shopper Trust: Customers will come to see produce as the best return on their food dollar.

SAVINGS THAT SELL Comparison Potato Chips vs.

Fresh Potatoes

Instant vs.

Fresh Mashed Potatoes Packaged Cookies vs.

Apples Ice Cream vs.

Bananas Soda vs.

Fresh Watermelon

Processed Cost (Approx.)

Chips: $6.80/lb

Instant Mashed: $3.48/lb

Cookies: $5.10/lb

Ice Cream: $1.70/lb

Soda: $0.45/lb (2-liter bottle)

Fresh Cost (Approx.)

Fresh Potatoes: $1.00/lb

Fresh Potatoes: $1.00/lb

Apples: $1.50/lb

Bananas: $0.60/lb

Watermelon: $0.38/lb

Savings (Approx. Per Pound) $5.80 saved (~85% cheaper)

$2.48 saved (~71% cheaper)

$3.60 saved (~71% cheaper)

$1.05 saved (~64% cheaper)

$0.07 saved (~15% cheaper)

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Produce for Performance: F R E S H C U T F R U I T S & V E G E TA B L E S Fresh, ready-to-use fruits and veggies designed to keep customers coming back.

Market Cuts® makes it simple to stock healthy, on-the-go options that save prep time and drive sales.

Convenience + Value: Perfect for busy shoppers, these clean, prepackaged produce items deliver nutrition without the work. They are ideal for snacking, meal prep, and cooking shortcuts.

Fruit Mix

Apples

Parfaits

Vanilla Yogurt

Strawberry Yogurt

Greek Yogurt

S OU RC ED | 15

Radish

Peel & Reseal Packaging

Brussels Sprouts Butternut Squash

Sweet Potatoes

Carrot/Celery Mix

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PRODUCT SPOTLIGHT

The MAGIC OF Mushrooms may grow low to the ground, but their benefits reach sky-high so— Power up naturally! Mushrooms are packed with vitamins that help turn food into fuel, giving your body lasting energy. They’re also one of the only produce items that can provide vitamin D, the “sunshine vitamin” that can help support a positive mood (especially in the winter). Add mushrooms to meals for a delicious boost to both body and mind!

From enoki to shiitake, mushrooms aren’t just a side—they’re a superfood worth celebrating.

Big Impact, Small Footprint

More Than a Vegetable

Mushrooms need just 1.8 gallons of water per pound, making them ultra-sustainable.

Mushrooms are not really vegetables: they are fungi, which absorb nutrients instead of producing their own food through photosynthesis.

Some fungi can be used to create penicillin and some even break down plastic and support biodegradable packaging.

60% are grown in Pennsylvania.

(gi) Facts n Fu

• The largest living organism on Earth is a mushroom—it’s 2,385 acres wide!

• Only 10% of mushroom species are edible.

• People have eaten mushrooms for longer than 2,000 years.

• Americans eat an average of 3 to 4 pounds of mushrooms per year.

S OU RC ED | 17

AMC Varieties white

White mushrooms provide iron, which is critical to energy and preventing fatigue.

The babies. These are the youngest stage of Agaricus bisporus. Mild and versatile, they are perfect for pastas, salads, and sautés.

One portobello has more potassium than a banana!

OBELLo T R PO

i n i m e r c

e k a t i i h s The wellness warriors. Rich in umami, shiitake are known for immune properties and brain support. They are perfect in stir-fry dishes and brothy soups.

The adults. Fully grown Agaricus bisporus caps are meaty and bold—great for grilling or stuffing, or even as a sandwich bun.

R E T S Y O

The artists. Fan-shaped and delicate, with subtle flavor and striking presentation, these mushrooms are best when roasted or pan-fried.

The teens. A more mature Agaricus bisporus, cremini have a firmer texture and earthier flavor— ideal for roasting and hearty dishes.

i k o en

The minimalists. Long, thin, and slightly crunchy, enokis are perfect for use in ramen and hot-pot dishes, or to add a fresh crunch in salads.

Mushrooms provide Vitamin D and contain antioxidants that can reduce depression and improve mental clarity.

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Winter’s Smart Choice FRESH SOUPS

Fresh produce provides some of the most cost-effective, margin-friendly items for food service and retail. With versatile ingredients, easy prep, and strong consumer appeal, soups are a smart way to highlight produce and keep profits strong all season long.

u P

n i k mp

P • Onion • umpkin Seed

s

S O U RC ED | 19

Why Fresh Produce Soups Work for Your Menu

•High Margin Potential: Soups are inexpensive to prepare but can be positioned as premium items when given the right flavors and presentation.

•Efficiency in the Kitchen: Batch preparation saves labor and helps streamline service during peak hours.

•Put Waste to Work: Soups offer a way to turn surplus or cosmetically imperfect produce into profitable, guest-pleasing dishes.

Fresh soups allow for seasonal specials at minimal cost, keeping menus fresh without heavy investment.

• Choose a Base: vegetable, bone, or miso broth • Add Colorful Veggies: sweet potatoes, carrots, kale, spinach, broccoli • Incorporate Protein: beans, tofu, lentils, lean meat • Season with Purpose: ginger, turmeric, rosemary, thyme • Finish Strong: olive oil, seeds, or fresh herbs provide crunch and premium appeal

Tomato

• Bas il • Ga rlic

a C

t o rr

•

er • L g n i G

Research shows soup consumption can shorten illness by 1.5 to 2 days and reduce inflammation, functional benefits you can highlight in menu language.

eek • Parsley

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Organic 100%

Produce is our passion: fresh, honest, and grown to make a difference. That’s the heart of our Organic Department—where each apple, zucchini, and everything in between is packed with purpose, freshness, and peace of mind.

We offer a complete A-to-Z selection of organics, all under one roof, so retailers can build, consistent sets without the chaos. Our in-house labels, Gramma Jo’s and Gotcha, are packed fresh daily with care, giving your customers clean, trusted choices.

Our fully packaged organic program means every item scans with ease—no guessing and no missed rings; just smooth checkouts and even smoother operations.

We support our partners with customized order guides, thoughtful planograms, and full-store resets, all tailored to each retailer’s needs, whether they’re carrying 10 organic items or 100.

We work with organic farms of all sizes, from big national growers to small local Midwest partners, including Amish farms. “Local” seasons are our favorite times of year, and we’re all in when that time arrives.

At the end of the day, our Organic Department is more than a category: it’s a true one-stop shop for organic peace of mind.

Breathe easy. We’ve got your organics covered.

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STATS We carry 500 organic SKUs.

Joe

We source from

Produce is our passion. This sometimes feels like an understatement, but produce is our life. Nothing is more exciting than someone asking what I do for a living. That’s when the fun starts!

10 countries.

We move

600,000 lbs weekly.

Tony

We deliver truckloads of organics across the country every week.

We have 75 combined years of produce experience.

It’s not just about fruits and vegetables. I focus on listening to what people need and finding solutions that make their days a little easier. In the end, it’s about serving people, not just making a sale.

Peter

We have 10% sales growth YoY.

TOP SELLING ORGANIC PRODUCE:

Melissa

Apples

Michael

Carrots Broccoli Salads

The opportunity and knowledge I’ve achieved while being with AMC has opened the doors to my growth and success within the company, as well as in my life.

I’ve been with Anthony Marano for almost 10 years and I’ve had the privilege to assist in various areas around the building. From sales assistant to accounts payable to foodservice to produce office/repack office to RAM Transportation; now, being in sales, the heartbeat of the company, feels right. The pulse of the sales floor moves you. It’s an awesome journey with a tremendous and supportive team.

We may not be perfect—although we are organic!!

Ten years ago, I took my first steps into AMC and began a journey that would not only define my career but also my life.

By the end of that day, I knew it was going to be more than just a job in the produce industry; it would become my career, my life, my home, and most importantly of all, my family.

Bananas Strawberries

Nothing can compare to the feeling of getting to come in to work every day and have fun alongside a team that’s just as passionate as I am. The bonds and relationships I’ve built with coworkers, customers, and growers are truly special, and I can’t imagine working in any other industry.

Joel

I’m incredibly grateful for the opportunity the Anthony Marano Company has given me. It has truly been lifechanging—teaching me to always strive for excellence while learning from challenges. I love what I do and look forward to continuing my growth within the company. I’m excited about what lies ahead and remain committed to contributing to the continued success of our team.

“Be the person you want to work with.”

Harvest Salad 22

Freds’ Chef

CORN

ER

GREAT SIDE TO ANY HOLIDAY MEAL!

Ingredients

Preparation

Salad: • 2 lbs arugula (or any leafy green such as spinach) • 2 large sweet potatoes, peeled and cut into 1-inch chunks, then roasted • 2 cups cremini mushrooms, roasted • 2 cups shaved brussels sprouts • 1 cup walnuts, toasted and chopped Cranberry Vinaigrette: • 1 cup fresh cranberries • 2 cups apple cider vinegar • 1 Tbsp Dijon mustard • 3 cups neutral salad oil (grape seed or avocado) • ¼ cup (or to taste) sweetener (honey or agave nectar)

Salad • For greens: remove stems and wash/dry as needed • For sweet potatoes: toss in light oil with salt, pepper, and chili powder (optional) and roast at 375°F until fork tender (25–30 minutes) • For mushrooms: rinse and quarter, toss with oil, salt, and pepper; then roast at 375°F until cooked through (20–30 minutes) Vinaigrette • Place cranberries, vinegar, and sweetener in a pot, then bring to a boil. Let steep for 30 minutes; blend and strain • Once cool, blend 1 cup of vinegar mix with Dijon mustard and slowly incorporate oil Serve • Toss all ingredients together and serve • Optional additions: dried fruit such as cranberries or blueberries can be added, as well as fresh fruit such as apples

Serves

8

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Fresh-Pick puzzler: Select the item in each row that does not belong with the others.

WHICH IS NOT A DRUPE FRUIT?

PEACH

GRAPE

CHERRY

MANGO

KALE

BRUSSELS SPROUTS

WHICH IS NOT IN THE CABBAGE FAMILY?

SPINACH

BROCCOLI

WHICH IS NOT CLASSIFIED AS A NIGHTSHADE?

TOMATO

EGGPLANT

CUCUMBER

POTATO

WHICH IS NOT IN THE SAME BOTANICAL FAMILY AS POTATOES?

TOMATO

EGGPLANT

BELL PEPPER

CARROT

WHICH DOES NOT BELONG TO THE SAME CULINARY CATEGORY?

BASIL

CARROT

POTATO

BEET

WHICH DOES NOT HAVE A HIGH WATER CONTENT?

BANANA

CUCUMBER

WATERMELON

LETTUCE

A N T H O N Y M A R A N O CO M PA N Y MAIN LINE

CHICAGO 773-321-7500 ATLANTA 404-363-4710

BUSINESS DEVELOPMENT 773-321-7645

FOOD SERVICES 773-321-7696

Please feel free to contact us. Our team is available to assist you with all your produce needs.