Maxime Bercholz Headshot

Maxime Bercholz

Research Associate

Maxime is a Research Associate on the Global Food Research Program. Since joining the team in January 2020, his work has focused on evaluations of policies that aim to improve diets (warning labels, SSB taxes, etc.) in countries like Chile, Colombia, and South Africa. He has a bachelor’s degree in philosophy, political science, economics and sociology, and a master’s degree in economics. He loves the methodological aspect of his work and contributing to the wider evidence base on food policy worldwide.

The craziest thing I’ve ever eaten is… grasshopper tacos in Mexico. They taste a little bit like chicken, but the texture is very different to what I usually eat!

When I’m in a time crunch, I love to make… pasta with a quick sauce, such as linguine al limone. Here is a rough recipe for two, largely inspired by the great Gennaro Contaldo:
– If using dry pasta (I recommend De Cecco pasta), start cooking the pasta in lightly salted boiling water. (If using fresh pasta, start with the sauce and start cooking the pasta when the sauce is ready and off the heat, as fresh pasta cooks in a minute or two.)
– In a pan over medium heat, heat about two tablespoons of olive oil and, if you’re greedy like me, a knob of butter. When hot, add two cloves of garlic, not too thinly sliced, chopped red pepper (to taste) and a few capers (to taste). Let the garlic sweat but be careful not to burn it. Add freshly grated lemon zest and freshly squeezed lemon juice (say half a lemon) and leave for a minute or so, then turn off the heat.
– When al dente, transfer the pasta to the pan, keeping a ladle of pasta water on the side in case to get the right consistency for the sauce. Throw in freshly chopped parsley if you have some and serve with a drizzle of olive oil, freshly ground black pepper and grated parmesan.

My favorite food-related smell is… the smell of a bakery in France (my home country, so I can’t say I’m not biased) — a heavenly combination of freshly baked, slightly sour and lightly browned bread, buttery and flaky croissants, and sweet pastries (not to mention the beautiful sight of it all!).

GFRP Publications

Decomposing consumer and producer effects on sugar from beverage purchases after a sugar-based tax on beverages in South Africa
Authors: Maxime Bercholz, Shu Wen Ng, Nicholas Stacey, Elizabeth C. Swart
Published in: Economics & Human Biology, March 21, 2022 view full text

Impact of nutrient warning labels on choice of ultra-processed food and drinks high in sugar, sodium, and saturated fat in Colombia: A randomized controlled trial
Authors: Mercedes Mora-Plazas, Isabella Carolyn Aida Higgins, Luis Fernando Gomez, Marissa Hall, Maria Fernanda Parra, Maxime Bercholz, Nandita Murukutla, Lindsey Smith Taillie
Published in: PLOS ONE, February 11, 2022 view full text

Changes in food purchases after the Chilean policies on food labelling, marketing, and sales in schools: a before and after study
Authors: Lindsey Smith Taillie, Maxime Bercholz, Barry M. Popkin, Marcela Reyes, M. Arantxa Colchero, Camila Corvalán
Published in: The Lancet Planetary Health, August 1, 2021 view full text

Designing warnings for sugary drinks: A randomized experiment with Latino parents and non-Latino parents
Authors: Marissa G. Hall, Allison J. Lazard, Anna H. Grummon, Isabella C. A. Higgins, Maxime Bercholz, Ana Paula C. Richter, Lindsey Smith Taillie
Published in: Preventive Medicine, July 1, 2021 view full text

Examining sociodemographic disparities in household purchases of fruit drinks with policy-relevant nutrition claims
Authors: Emily DuffyShu Wen NgMarissa HallMaxime BercholzNatalia Rebolledo, Aviva Musicus, Lindsey Smith Taillie
Published in: Current Developments in Nutrition, June 7, 2021 view full text