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This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting‐edge research and case studies.

This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context.

Many progressive organizations who do not need any convincing of the value of learning and who commendably strive to enhance the individual performance of their people within a framework of organizational learning, can face an undeserved difficulty: the greater the increase in a worker's employability, the greater the risk that they may sooner rather than later say: “Thanks for all you've done for me but it's time to move on.”

Provides strategic insights and practical thinking that have influenced some of the world's leading organizations.

The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy‐to digest format.

Numerous empirical works have found evidence to support a positive relationship between managers' transformational leadership behaviour and employees' individual performance. Studies have also begun to examine the process by which the effects on performance ultimately take place. This research aims to move forward in this direction. The paper aims to analyse the mediating role of a contextual variable (organizational learning capability) and a subordinate characteristic (employability) in the relationship between transformational leadership and individual performance.

The hypothesis was tested through a sample of 795 workers from 75 university departments, using a multilevel path analysis with a two‐level data structure.

Empirical evidence was found to show that: there is a positive relationship between worker‐perceived organizational learning capability in a firm and his/her own employability perception; the worker‐perceived transformational leadership of his/her leader, and his/her own employability perception; the worker‐perceived organizational learning capability of a firm and his/her performance; the worker's perception of his/her own employability, and his/her performance; transformational leadership, OLC, and individual performance have a significant influence on the group, while employability can be considered only as an individual phenomenon; and at group level, the effects of transformational leadership on performance are mediated by organizational learning capability.

As far as is known, there has been no attempt to connect transformational leadership and employability and organizational learning capability and employability theoretically and/or empirically.

Legume consumption has decreased in Mexico as part of a global nutrition transition that has shifted the intake of healthy traditional foods to more processed unhealthy foods. This study aims to assess preferences and patterns of legumes consumption, attitudes toward legumes and reasons to consume legumes among adults in Mexico City.

A convenience sample of 86 adult participants living in the Mexico City region completed interviewer–administered surveys.

The participants had an average age of 42.9 years (SD 13.5) and 51.2 per cent were women. Most reported consuming legumes = 1/week (59.5 per cent) and =1/3 cup/meal (52.4 per cent) and using corn tortillas to accompany legumes (83.3 per cent). Participants reported consuming 7 out of 15 types of legumes probed, of which black beans (96 per cent), lentils (79 per cent) and garbanzo beans (64 per cent) were more frequently consumed. Participants had positive (vs negative) perceptions about legumes’ taste (96 per cent), nutritional value (88 per cent), tradition (80 per cent), cost (75 per cent), availability (75 per cent) and health effect (73 per cent), but not for their digestive effect (37 per cent). The main reasons for participants to currently consume legumes were their taste (93 per cent), nutritional value (49 per cent) and affordable cost (48 per cent); whereas main reasons for potentially consuming more legumes were their nutritional value (63 per cent) and health effect (64 per cent).

Legume intake in Mexico is lower than the recommended 1.5-2 servings per day (1 serving = 1/2 cup), despite favorable perceptions and reasons to consume them. The identified characteristics, attitudes and reasons for consuming legumes could inform interventions to increase intake of this traditional food in Mexico.

Studies on attitude and reasons for food consumption are seldom conducted, yet they are valuable in shaping tailored strategies for eating behavior change.