To achieve substantial and sustainable levels of separation of municipal solid waste (MSW), it is essential to engage young people as they are important drivers of change and will have a major influence on the future of the world. This study aimed to understand Chinese high school students’ intention toward the separation of solid waste on campus (SSWC). The study has used the Theory of Planned Behavior (TPB) as its theoretical framework, and further incorporates two additional constructs (environmental education and environmental knowledge) to explain the separation of solid waste (SSW) behavior of 562 high school students. The results indicate that environmental education is essential to ensure that students have required knowledge and positive attitudes toward SSWC. Knowledge was the best predictor of high school students’ separation behavior. Moreover, a lack of subjective norm from the important people could prevent students from participating in this process, regardless of their positive attitudes. The implications for policy and scope for further research are discussed.

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Food waste is a worldwide problem due to its effects on carbon emission, water pollution, and arable lands. Previous studies of food waste generation and reduction focus on demographic, psychological, and situational factors, whereas the effects of culture in different countries have been ignored. This paper investigates the influence of Confucian culture on behaviors that waste food, considering additional factors of face saving and group conformity. We used an integrated behavioral intention model combining the TPB model and Lee's modified Fishbein model. The results show that including the constructors of Confucian culture increases the predictive power of the model. Face saving and group conformity are found to significantly influence attitude toward food waste reduction. Face saving can greatly reduce the intention to pack leftovers, and group conformity has a significant effect on the ordering of small portion sizes. Based on these results, we give a discussion and put forward with suggestions to the government and the catering industry. Limitations and implications for future research are provided accordingly.