عوامل روانشناختی و شرطی موثر بر روی هدف جدا سازی پسماندهای کارکنان: کاربرد نظریه گسترده رفتار برنامه ریزی شده Psychological and conditional factors influencing staff’s takeaway waste separation intention: An application of the extended theory of planned behavior

1. Introduction With the expansion of urbanization and speedy of work pace, more and more people eat outside home (Seto and Ramankutty, 2016). People working in the office buildings do not have enough time to go back home for lunch. For most small- and minor- sized companies, workplace canteens are not provided due to the constraints of cost and space. In the past, people may walk out to the restaurants and snack bars nearby for lunch, and there is no food waste generated in workplace. With the development and prevalence of online-to-offline (O2O) food delivery service, more and more people order food takeaways via Application Procedures (APPs) and have their lunch in workplaces. O2O food take-away, also named Waimai (外卖) in Chinese, refers to food delivery service from online to offline1 . The O2O food take-away service become very popular in China since it can better facilitate the customers. It is reported that O2O food delivery Gross Merchandise Volume (GMV) market reached 44,240 million Chinese Yuan in 2016 and 53.3% of O2O food delivery orders occurs at work/in class (iResearch, 2016). The growing demand for food take-away in workplaces has resulted in a sharp increase of solid waste in office buildings due to the disposal of leftovers and tableware packages (Goggins and Rau, 2016). According to People.cn2 , there are more than 20 million food takeaway orders handled by the top 3 O2O platforms (Meituan, ele.me and Baidu Food Delivery) each day, producing 60 million pieces of disposable tableware, plastic bags and large quantities of leftovers. While in most cases, the food leftovers and the disposable tableware are thrown away without separation, which increase the difficulty and cost in further treatment in landfill and incineration. “Office building besieged by O2O food take-away waste” has become a new environmental problem in cities and office buildings, and got the attention from the Chinese government, environmentalists and people (Y Pan, 2017). Reducing food leftovers and making appropriate separation of take-away waste is the main channel to solve this problem. Previous studies always relate waste management in workplace to household waste management (Greaves et al., 2013; Manika et al., 2013; Paillé and Boiral, 2013). But reduction of food leftovers and separation of take-away wastes in workplace are quite different and more difficult than household waste. Firstly, the portion of food leftovers over ordered in take-away is much more than that of household, because there is no refrigerators in workplace. Secondly, there is less disposable tableware and packaging bags used at home since household tableware are mainly made from reusable ceramics and stainless steels.