GADJAH MADA JOURNAL OF TOURISM STUDIES VOLUME 2 NUMBER 2 OCTOBER 2019 73 Environmental Psychology Approach: Understanding Tourist’s Intention to Reducing Food Waste in Badung Regency, Bali, Indonesia Indah Andesta Master of Tourism, Society and Environment Wageningen University Research, The Netherlands Email: andesta56@gmail.com Abstract Bali is one of the destinations with the highest tourist visiting in Indonesia. One concern is food waste produced by tourists during the holiday. Most of the food waste comes from consumers level. Thus, needed to understand what factors infuence of tourist’s intention to reduce food waste during the holiday. This study aims to understand tourist behavioural intention of reducing food waste during the holiday. The conceptual model was built based on the new environmental paradigm scale and environmental psychology approach. There are six hypotheses designed through environmental attitude, feeling personal responsibility, knowledge and intention to reduce food waste during vocation. Correlation and multiple regression were chosen to analyse the data. Environmental attitude did not have a direct association of tourist’s intention to reduce food waste (p-value=.23). Meanwhile, feeling personal responsibility and knowledge to reduce food waste has a signifcant relationship with the outcome (p-value=.001). In the environmental attitude, both local and foreign tourists are not profoundly correlated with the understanding of tourist’s intention to reduce food waste during the holiday. Overall, the study concludes that tourists can fgure out the intention of reducing food waste, even though they do not concern about general environmental attitude. Keywords: Environmental Psychology Approach, Tourist’s Intention, Reducing Food Waste, Bali 1.Background Indonesia is the second-largest contributor to food waste in the world (Fixing food, 2016), every year, Indonesia disposes of around 300 kg perc pita of food waste. Increasing organic waste in Badung regency cannot be separated from the increasing number of tourists visiting Badung Regency, Bali, the impact is the garbage would be disturbing tourist’s activities in Badung Regency. Thus, waste is a fundamental problem in Bali. It is necessary to integrate the commitment of behavioural changes by consumers. The rapidly growing tourism sector in Badung Regency is followed as well by an increase in the volume of waste. Badung Regency produces 286 tons or 8,858 tons per month, 104,390 per year (Beritabali.com, 2018). Merthawan as Head of The Environment and Hygiene Agency said that 40% of total waste in Badung comes mostly from tourism services and the rest from households (Beritabali. com, 2018). Furthermore, based on Beritabali.com (2018) in Bali the biggest of waste is produced from organic waste (90%), followed of inorganic waste (9,5%) and B3 waste (0,5%). EcoBali Recycling (2018) added that around 65% of the waste produced is food waste, where food waste will produce methane, a gas 25 times stronger than CO2 which contributes to the