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蘇璐

外賣為我們尋味美食提供了便利，時間和空間的阻隔因騎手搭建的“橋梁”而消失，人們可以隨時隨地享用美食。不過，外賣的發展并未就此停下腳步，技術升級、服務優化、綠色環?！赓u服務正在探索更多可能。

困在系統里的外賣騎手

"Delivery Riders： Stuck in the System"， a sixmonthinvestigative report， has caused an uproar. Thereport illustrated just how food delivery riders arepushed to deliver meals in a shorter and shorter timeframe， all at the behest of algorithms that often fail totake into account real-life situations， very regularlysend riders on dangerous routes （against traffic， downfootpaths， and even on highways）， and penalize them byup to 50 percent when meals are even one second late.

On top of that， the system constantly assesses arider's on-time performance and assigns a ranking，which will affect whether he is even assigned work.When negative rankings build up， a rider's entire teamcan be penalized， adding peer pressure to the mix. Thisall means that riders are constantly putting their ownsafety after the need to deliver meals on time， resultingin one delivery rider being injured or killed every 2.5days on average in Shanghai alone.

騎手如何在越來越短的時間內完成送餐？調查報告《困在系統里的外賣騎手》說明了算法是如何對此進行優化的。但是，算法通常沒有把現實情況考慮在內，經常將騎手置于危險的處境，比如逆行、橫穿人行道甚至上高速。而配送即便遲到一秒鐘，騎手也會受到懲罰，最高可被扣除50%的費用。最重要的是，系統會持續對騎手的配送情況進行評估和排名，排名會影響騎手后續的派單。當有過多的負面評價時，騎手所在的整個團隊都可能會受到懲罰。這一切都意味著，按時配送是第一位，而騎手自身的安全排在了第二位。

——摘編自上海日報網

中國香港開展杜絕一次性塑料餐具號召行動

Hong Kong is set to launch a two-phasecampaign to stamp out disposable plastic tableware.According to official statistics， an average 200 tonsof discarded plastic tableware were dumped at HongKong's landfills daily in 2019. This is equivalent toroughly 14.6 billion pieces of plastic cutlery or upto 1，940 pieces by each person， thrown away duringthe year. The COVID-19 pandemic has compoundedthe problem as more people turn to takeaway food.A report by data analytics company Nielsen last yearshowed that Hong Kong topped a list of 11 Asianeconomies with 46 percent of consumers showing ahigh preference for takeaways.

The first phase， due to be implemented around2025， would prohibit restaurants from providing alltypes of disposable plastic tableware for customersfor dine-in service. For takeaways， catering premiseswould not be allowed to offer straws， stirrers， forks，knives， spoons and plates that are small in size anddifficult for recycling. The second phase， in whichtakeaway service would be similarly regulated， is likely?to start 12 to 18 months after the first phase kicks off.

據官方統計，2019年，平均每天有200噸廢棄塑料餐具被傾倒在香港的堆填區;受疫情影響，越來越多人選擇外賣食品，一份2020年的報告顯示，香港有46%的消費者高度偏愛外賣。未來，香港將開展“杜絕一次性塑料餐具”的行動，第一階段將于2025年左右實施，屆時將禁止餐廳向顧客提供一次性塑料餐具。對于外賣，餐飲場所不得提供體積小且難以回收的吸管、攪拌棒、叉子、刀、勺和盤子。第二階段可能會在第一階段開始后的12至18個月內開始，屆時外賣服務也將受到類似的監管。

——摘編自中國日報網

“無人駕駛”外賣車進校園

Harbin Engineering University in NortheastChina's Heilongjiang province， launched its first batchof intelligent vehicles to help with deliveries during theCOVID-19 epidemic. Since the new semester beganin the fall， a large group of universities in Beijing，Shanghai as well as provinces like Shandong， Zhejiangand Jiangsu launched unmanned delivery vehicles，including food delivery vehicles， express vehicles， andminibuses， to help with deliveries amidst the epidemic.

The university said， an unmanned delivery vehiclecan help with 80 orders per ride and is able to make100 delivery calls in 5 seconds， the delivery efficiencyof which is 10 times higher than that of a manpowerdelivery. To avoid the risk of crowd gathering， theuniversity has opened 94 canteen stalls to offertakeaway services of over 1，600 kinds of food forstudents. It is hard to believe， but the truth is that theunmanned delivery vehicles can take 2，000 to 3，000orders on average each day.

疫情期間，哈爾濱工程大學推出了第一批協助配送外賣的智能車輛。2021年秋季新學期開學以來，多個省市的一大批高校均推出了送餐車、快遞車、小巴等無人配送車，助力疫情防控。“無人駕駛”外賣車單程可處理80個訂單，5秒內可撥打100個送貨電話，配送效率是人工配送的10倍。“無人駕駛”外賣車平均每天可以處理2000～3000個訂單，這項服務，既能避免人群聚集的風險，又能為學生飲食帶來便利。

——摘編自中國日報網

疫情之下，只做外賣的“幽靈廚房”正在美國涌現

no waiters， no dining room， and no parking lot -really， no public presence whatsoever. But on fooddelivery apps， they're alive and well. They arephysical spaces for operators to create food for offpremisesconsumption. Listings on apps for restaurantsoperating out of ghost kitchens usually don't look anydifferent than those for brick-and-mortar operations.Some small food operators used ghost kitchens to geta foothold in the market during a time when openinga standard restaurant with a dining room would havebeen unthinkable. These are often located in industrialparks on the outskirts of cities， since there's no need topay downtown rents when there's no front-of-houseoperation. While it's hard to pinpoint exactly whenthe first ghost kitchen opened， it was the COVID-19pandemic that accelerated their growth.

沒有服務員、沒有餐廳、沒有停車場、沒有任何人光顧，卻“存活”在外賣軟件中，這就是“幽靈廚房”，它們只做外賣，其菜單也與實體餐館的沒有任何不同?！坝撵`廚房”通常位于城市郊區的工業園區，在沒有門店運營的情況下，無須支付市中心高昂的租金。一些小食品經營者在開餐館的起步時期，就會利用“幽靈廚房”在市場上站穩腳跟。在美國，由于疫情，只做外賣的“幽靈廚房”正加速增長。

——摘編自環球時報英文網