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苏璐

外卖为我们寻味美食提供了便利，时间和空间的阻隔因骑手搭建的“桥梁”而消失，人们可以随时随地享用美食。不过，外卖的发展并未就此停下脚步，技术升级、服务优化、绿色环保……外卖服务正在探索更多可能。

困在系统里的外卖骑手

"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.

骑手如何在越来越短的时间内完成送餐？调查报告《困在系统里的外卖骑手》说明了算法是如何对此进行优化的。但是，算法通常没有把现实情况考虑在内，经常将骑手置于危险的处境，比如逆行、横穿人行道甚至上高速。而配送即便迟到一秒钟，骑手也会受到惩罚，最高可被扣除50%的费用。最重要的是，系统会持续对骑手的配送情况进行评估和排名，排名会影响骑手后续的派单。当有过多的负面评价时，骑手所在的整个团队都可能会受到惩罚。这一切都意味着，按时配送是第一位，而骑手自身的安全排在了第二位。

——摘编自上海日報网

中国香港开展杜绝一次性塑料餐具号召行动

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.

据官方统计，2019年，平均每天有200吨废弃塑料餐具被倾倒在香港的堆填区;受疫情影响，越来越多人选择外卖食品，一份2020年的报告显示，香港有46%的消费者高度偏爱外卖。未来，香港将开展“杜绝一次性塑料餐具”的行动，第一阶段将于2025年左右实施，届时将禁止餐厅向顾客提供一次性塑料餐具。对于外卖，餐饮场所不得提供体积小且难以回收的吸管、搅拌棒、叉子、刀、勺和盘子。第二阶段可能会在第一阶段开始后的12至18个月内开始，届时外卖服务也将受到类似的监管。

——摘编自中国日报网

“无人驾驶”外卖车进校园

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.

疫情期间，哈尔滨工程大学推出了第一批协助配送外卖的智能车辆。2021年秋季新学期开学以来，多个省市的一大批高校均推出了送餐车、快递车、小巴等无人配送车，助力疫情防控。“无人驾驶”外卖车单程可处理80个订单，5秒內可拨打100个送货电话，配送效率是人工配送的10倍。“无人驾驶”外卖车平均每天可以处理2000～3000个订单，这项服务，既能避免人群聚集的风险，又能为学生饮食带来便利。

——摘编自中国日报网

疫情之下，只做外卖的“幽灵厨房”正在美国涌现

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.

没有服务员、没有餐厅、没有停车场、没有任何人光顾，却“存活”在外卖软件中，这就是“幽灵厨房”，它们只做外卖，其菜单也与实体餐馆的没有任何不同。“幽灵厨房”通常位于城市郊区的工业园区，在没有门店运营的情况下，无须支付市中心高昂的租金。一些小食品经营者在开餐馆的起步时期，就会利用“幽灵厨房”在市场上站稳脚跟。在美国，由于疫情，只做外卖的“幽灵厨房”正加速增长。

——摘编自环球时报英文网