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Studies published over the last four decades provide the basis for a systematic review of the impact of mentoring in higher education (HE) on student career development. We review 73 papers published between 1986 and 2023 and develop a framework to examine the relationships between mentoring approaches and career development outcomes. Here, we distinguish between different student populations (female students, under-represented groups). Notwithstanding an overall positive verdict on mentoring's career development potential, with particular emphasis on career choice and transitioning behaviour, the results are not always positive, and many nuances in the data are evident. At a time of increased concern about student transitions into the labour market, practical implications can be derived which may strengthen mentoring's benefits, e.g. the value of peer mentoring for female students, and cultural proximity of mentors for under-represented minority students pursuing Science, Technology, Engineering, and Mathematics (STEM) careers. Key research recommendations include:(1) developing novel impact indicators related to emotion such as career inspiration and passion; (2) examining under-researched impact indicators related to non-traditional student careers (e.g. entrepreneurial intentions), and employment and socioeconomic impact indicators; and (3) investigating the role of context and mentoring content and delivery modalities, in helping to explain inconsistent findings across the reviewed papers.

Throwing away food which could be eaten or otherwise put to good use should no longer be tolerated. Simply deemed as ‘food waste’, this practice is meeting with increasing disfavour from governments, householders and businesses alike (World Food Security, 2014; WRAP, 2013). Advocates are increasing calling for a move towards a circular economy by designing out waste, wherever possible, at every stage of handling resources (European Commission, 2014a; LWARB, 2017; Vilariño et al., 2017; Food Citizenship, 2019; Camilleri, 2021). In this respect, Colombia has joined other regional LAC countries by aiming to halve per capita food waste by 2025 (FAO, 2016). Circular practice in food preparation entails basic moves such as combating kitchen waste. Therefore, when it comes to food businesses and the wider hospitality sector (HaFS), preventing wastage or loss would be also strategic. The central aim would be to capture residual food value and, to keep consumable foodstuff from being discarded (usually in forms of landfill). It is towards this end that the project COLLARES aims to promote action against food waste in Colombia and Peru. COLLARES was implemented in 2021 by a cross-sector partnership of academic, business and other stakeholders. Data collection and business engagement was conducted primarily between February and July 2021 and was therefore impacted significantly by the COVID 19 pandemic. Despite this, COLLARES achieved engagement and exchange with over 160 HaFS businesses across the two DAC countries. COVID 19 effects on these businesses was generally sobering. At the same time, COVID 19 restrictions helped to trigger innovative responses including; improved management; new food handling techniques, and new distribution models. This document reports only on the findings from Colombia, based on the city of Medellín. An accompanying report on the work in Peru can be found on the project website (www.collaresproject.org). In addition to a literature review, we gen