Will prices rise to cover better pay and standards? Yes, almost certainly. But it also means your next food delivery can come with a side of a little less guilt.
Articles on Food delivery apps
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Even when an app is free, there are downsides to watch out for – including how your choices can help advertisers better target you in real life.
News of the proposed deal broke a day before rival delivery company Menulog’s closure in Australia – with its customers set to be redirected to Uber Eats.
Uber Eats and DoorDash now look set to control the vast majority of the food delivery market. That means less choice – both for consumers and delivery workers.
Our study of food delivery workers in one English city highlights the daily challenges facing undocumented migrants in this sector.
Australian startup MilkRun may have attracted more than $85 million in venture capital but it always had a challenging business model.
From curbside pick-up to online delivery, COVID-19 has had a significant impact on how we consume food. But will those impacts be permanent?
Our five years of research reveals an industry facing push back from both workers and customers. Many workers we spoke with sought to leave the gig economy.
Delivery services and cafes commonly prompt customers to leave a specific tip – for example, 15%, 20%, 25% – at the point of sale rather than after completing the service.
How do we take care of delivery riders who are often exposed to multiple risks? What are their needs in terms of social protection? Researchers asked them these questions directly.
Food delivery apps are here to stay. That means governments must support restaurant association efforts to create a no-commission-fee delivery app option — during the pandemic and beyond.
Of the five cuisines examined, packaging from burger meals was responsible for the most emissions.
Food delivery apps charge significant fees for orders, meaning restaurants already challenged by the pandemic can be squeezed into negative margins to access customers. Will cutting fees help?
Top contributors
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Associate professor, University of Sydney
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Maîtresse de conférences en sociologie du numérique à Sciences Po Saint-Germain-en-Laye, Sciences Po
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Senior researcher at CSIC (Ingenio, CSIC-UPV), Universitat Politècnica de València
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Associate Professor of Finance, UNSW
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Associate Professor of Work and Employment, Heriot-Watt University
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Professor, Food Economics, University of Guelph
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Professor in Work and Employment, Nottingham Trent University
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Associate Professor, School of Human Nutrition, McGill University
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Professeur adjoint, Institut national de la recherche scientifique (INRS)
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Associate Professor of Work and Employment, Nottingham Trent University
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Postdoctoral Fellow/Stagiaire postdoctorale, School of Human Nutrition, McGill University
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Professor of Marketing and Consumer Behaviour, Queensland University of Technology
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Assistant Professor of Hospitality and Tourism Management, Purdue University
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Professor of Human Geography, The University of Melbourne
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Associate Professor in Managing People and Organisations, University of Sydney