Chloe Sorvino is a Food and Agriculture Staff Writer at Forbes. She leads coverage on food, drink, and agriculture, focusing on themes such as corporate finance, entrepreneurship, and the impact of climate change on food systems. Sorvino is also the author of the book *Raw Deal: Hidden Corruption, Corporate Greed and the Fight for the Future of Meat*, and her work has been featured in prominent outlets including the Los Angeles Times, Yahoo Finance, and Forbes Australia.
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Chloe Sorvino's coverage heavily focuses on the food and beverage industry, with a particular interest in unique and trending products, sustainability, entrepreneurship within the sector, and lifestyle aspects related to food. Her articles often include seasonal content and cite data.
If you're reaching out to Chloe for potential coverage or collaboration, consider offering insights into emerging trends in the food industry, innovative sustainable practices within food production or entrepreneurship stories related to new and exciting food brands. Additionally, if your expertise lies in providing data-driven analysis of consumer behavior or market trends within the food & beverage space, this may also be of interest to her.
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By: Chloe Sorvino
Since taking over Emeril's, his father's iconic New Orleans restaurant four years ago, 23-year-old chef E.J. Legasse has nearly tripled its revenue, landed on the World's 50 Best list and understands that “restaurants are a team sport.”
Since taking over Emeril’s, his father’s iconic New Orleans restaurant four years ago, 23-year-old chef E.J. Lagasse has nearly tripled its revenue, landed on the 50 Best list in North America and understands that “restaurants are a team sport.”
Hot sauce has been one of the hottest sectors of the food industry and third-generation owner ‘Pepper' Baumer has built Crystal, his family's century-old business, into a $50 million Southern staple. “I'm a walking billboard.”
Hot sauce has been one of the hottest sectors of the food industry and third-generation owner ‘Pepper’ Baumer has built Crystal, his family’s century-old business, into a $50 million Southern staple.
Read this exciting story from Forbes US June/July 2026 issue. The third generation usually destroys the family business, but JIM PERDUE ended up growing his family’s century-old poultry company tenfold by focusing on all-natural premium meats—beyond chicken—and not following the flock.
Greg Flynn has more than 3,000 restaurants—including Wendy’s, Pizza Hut, Taco Bell and more—that bring in over $5 billion of revenue each year. Here’s why he’s doubling down.
For the past decade, Greg Flynn has been America's largest franchisee, and now he is the largest in the world. But he a voracious appetite for more.
By: Chloe Sorvino
Bruce Taylor, founder of America's largest salad producer Taylor Farms, speaks for the first time about the FDA investigation into its lettuce's link to cyclosporiasis.
By: Chloe Sorvino
Bruce Taylor, founder of America's largest salad producer Taylor Farms, speaks for the first time about the FDA investigation into its lettuce's link to cyclosporiasis.
The actress and cofounder of Once Upon A Farm shares what she's learned in the first six months of leading a publicly traded company.
