Food Delivery Service During Social Distancing: Proactively Preventing or Potentially Spreading Coronavirus Disease–2019?

Nguyen, Trang Ha; Vu, Danh C.

doi:10.1017/dmp.2020.135

Cited by 50 publications

(58 citation statements)

References 5 publications

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“…Many OFD service agents are following contact-free delivery options. In some developing countries, OFDs have implemented the contactless grab transaction for which delivery workers leave the meals at the designated position, standing 2 meters away to await customers (Nguyen & Vu, 2020). Indian OFD service agents can follow a similar delivery model, instead of 'leave at my door delivery', which will increase trust among the customers and increase product involvement.…”

Section: Discussion and Implic Ati On Smentioning

confidence: 99%

“…Indian OFD service agents can follow a similar delivery model, instead of 'leave at my door delivery', which will increase trust among the customers and increase product involvement. Delivery agents should wear new face masks and gloves and frequently apply hand sanitizers to minimize contamination with diseases (Nguyen & Vu, 2020). OFDs should encourage their customers not to take the delivery if the delivery agent is not using self-protective measures.…”

Section: Discussion and Implic Ati On Smentioning

confidence: 99%

“…The use of e-Wallet and digital payments saw an increase during the pandemic. In developing countries, digital payment or credit card payment is encouraged to limit contact with delivery partners (Nguyen & Vu, 2020). OFDs can provide attractive cashback offers or reward points, for digital payments, which motivates customers to use e-Wallet and digital payments and increase the perceived benefits of OFDs usage.…”

Section: Discussion and Implic Ati On Smentioning

confidence: 99%

“…The best practice is to transfer the food out of the packaging, dispose of the packaging and thoroughly wash hands. Finally, clean the area where the bag or packaging was resting and this awareness needs to be created by ODFs (Nguyen & Vu, 2020). The most competent practices followed by the restaurant staff and delivery agents should be monitored regularly and proper training should also be given to them on how to maintain hygiene standards at restaurants and during the delivery process.…”

Section: Discussion and Implic Ati On Smentioning

confidence: 99%

“…The perceived benefits of online grocery delivery have a positive impact on purchase decision during COVID-19 situation and the researchers recorded it (Aldaco et al, 2020;Hobbs, 2020). OFDs have perceived benefits like contact-free delivery and e-wallet payments, which can reduce the risk of COVID-19 spread (Nguyen & Vu, 2020).…”

Section: Perceived Benefitsmentioning

confidence: 96%

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Customers response to online food delivery services during COVID‐19 outbreak using binary logistic regression

Mehrolia

Alagarsamy

Solaikutty

2020

Int J Consumer Studies

239

216

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This study aims to empirically measure the distinctive characteristics of customers who did and did not order food through Online Food Delivery services (OFDs) during the COVID‐19 outbreak in India. Data are collected from 462 OFDs customers. Binary logistic regression is used to examine the respondents’ characteristics, such as age, patronage frequency before the lockdown, affective and instrumental beliefs, product involvement and the perceived threat, to examine the significant differences between the two categories of OFDs customers. The binary logistic regression concludes that respondents exhibiting high‐perceived threat, less product involvement, less perceived benefit on OFDs and less frequency of online food orders are less likely to order food through OFDs. This study provides specific guidelines to create crisis management strategies.

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Section: Discussion and Implic Ati On Smentioning

confidence: 99%

Section: Discussion and Implic Ati On Smentioning

confidence: 99%

Section: Discussion and Implic Ati On Smentioning

confidence: 99%

Section: Discussion and Implic Ati On Smentioning

confidence: 99%

Section: Perceived Benefitsmentioning

confidence: 96%

See 3 more Smart Citations

Customers response to online food delivery services during COVID‐19 outbreak using binary logistic regression

Mehrolia

Alagarsamy

Solaikutty

2020

Int J Consumer Studies

239

216

View full text Add to dashboard Cite

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Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability

Federici

Gentilucci

Bernini

et al. 2021

Eur Food Res Technol

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Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf life. However, those two hurdles can be overcome through the development of shelf-stable BR pouches to create new ready-to-eat (RTE) products, a food category that is gaining important market shares. Nevertheless, scarce information is available on the production and shelf-life stability of ready-to-eat BR products. The first objective of this study was the determination of the optimal moisture range to fully cook BR. The second objective was to determine the effect of moisture content and storage time on two fundamental parameters for consumer’s acceptance of rice: color and texture. Three RTE BR pouches with moisture contents of 54%, 57% and 60% were produced and texture and color were evaluated after 1 year of storage. Significant changes in hardness and stickiness were reported during long-term storage. Moisture content negatively affected hardness and positively affected stickiness. Furthermore, storage time and moisture showed a significant effect on rice color. The present results provide information that will be useful to design new RTE meals to promote brown rice consumption.

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Couriers’ safety and health risks before and during the COVID-19 pandemic

Egozi¹,

Reiss-Hevlin²,

Dallasheh³

et al. 2021

Int Arch Occup Environ Health

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Objectives This study aimed to examine the safety and health hazards of motorized couriers and investigate working conditions and driving behavior possibly associated with involvement in road accidents while driving motorcycles or cars. In light of the outbreak of COVID-19, the study was aimed to explore factors that affect the couriers’ behaviors related to decreasing the risk of contracting an infectious disease. Methods A sample of 237 Israeli couriers, about half who drove a two-wheeled vehicles and the others who drove cars, answered an online survey questionnaire. The questionnaire examined organizational, occupational, and personal factors regarding their working conditions, behavior on the road, musculoskeletal disorders, road accidents, and perceptions of and compliance with regulations regarding COVID-19. The data were analyzed by multiple regression in SPSS 25, structural equation modeling and mediation tests in R 3.6.2. Results According to the couriers’ self-report, 37% reported musculoskeletal pains at least once a day, 13% of them were involved in work-related road accidents and 10% reported feeling stress at least once a week. More than 60% of the couriers reported increased stress due to the COVID-19 pandemic. Weekly working hours, shift duration and stress were related to involvement in accidents through the mediation of driving while feeling unwell. Reported stress and the weight of parcels were related to musculoskeletal pains. Conclusions The findings suggest that stress and attributes of work overloads experienced by couriers are associated with reduced safety and impaired health. Organizational, individual, and societal factors were correlated with the degree to which the couriers adhered to COVID-19 regulations. The increased prevalence of new modes of employment relationships in the field highlights the importance of research on employment conditions and safety and health aspects related to this occupation.

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Food Delivery Service During Social Distancing: Proactively Preventing or Potentially Spreading Coronavirus Disease–2019?

Cited by 50 publications

References 5 publications

Customers response to online food delivery services during COVID‐19 outbreak using binary logistic regression

Customers response to online food delivery services during COVID‐19 outbreak using binary logistic regression

Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product’s quality and stability

Couriers’ safety and health risks before and during the COVID-19 pandemic

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