The purpose of this study is to develop a better understanding of the factors that influence Taiwanese factory workers’ behavioral intentions to reduce cafeteria food waste. To achieve this, the study applies an extended Theory of Planned Behavior (TPB), using the main constructs of environmental attitudes, subjective norms operationalized as injunctive norms, perceived behavioral control and intention, while including additional constructs related to climate change awareness, habit, perceived food quality, service quality and situational factors. A pencil-and-paper survey was conducted with 165 participants. A partial least squares structural equation modeling (PLS-SEM) analysis was used to evaluate the collected data. Results reveal that climate change awareness is significantly associated with environmental attitudes and injunctive norms. Climate change awareness in addition to injunctive norms and the habit construct were also shown to have significant influence on intention, which in turn combined with service quality and situational factors have a significant explanatory effect on food waste behavior. This study contributes to the growing body of literature and research focused on food waste reduction, provides new research on the constructs of climate change awareness, habit and injunctive norms in the context of the TPB, and offers some managerial implications related to Taiwan factory cafeteria operations and food waste reduction strategies.

Table of Content i
Abstract iv
List of Tables v
List of Figures v
Chapter One: Introduction 1
1.1 Background 1
1.2 Research Gap 2
Chapter Two: Literature Review 5
2.1 Theoretical Background 5
2.1.1 Attitudes 6
2.1.2 Norms 9
2.1.3 Perceived Behavioral Control 10
2.1.4 Intention to Avoid Food Waste 11
2.2 Habitual Factors 12
2.3 Climate Change Awareness 13
2.4 Cafeteria Related Factors 15
2.4.1 Service Quality 15
2.4.2 Perceived Food Quality 16
2.5 Situational Factors 17
2.6 Proposed Conceptual Framework 18
2.7 Hypothesis Statements 18
Chapter Three: Methodology 19
3.1 Sample and Design 19
3.2 Respondents’ Profiles 20
3.3 Scales Development 21
3.3.1 Climate Change Awareness 22
3.3.2 Environmental Attitudes 22
3.3.3 Injunctive Norms 22
3.3.4 Habit 23
3.3.5 Perceived Food Quality 23
3.3.6 Service Quality 23
3.3.7 Situational Factors 23
3.3.8 Intention to Reduce Food Waste 24
3.3.9 Perceived Behavioral Control 24
3.3.10 Food Waste Behavior 24
3.4 Data Analyses 25
Chapter Four: Results 26
4.1 Factor Analysis 26
4.2 Structural Model 28
4.3 Analysis of Hypothesized Relationships 28
Chapter Five: Discussion 31
Chapter Six: Conclusions 35
6.1 Implications 35
6.2 Contributions 38
6.3 Limitations 38
6.4 Future Research 39
6.5 Recommendations 39
References 41
Appendix A: English Questionnaire 45
Appendix B: Chinese Questionnaire 46

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