Towards social life cycle assessment of food delivery: findings from the Italian case study

Abstract

Purpose The growth of global food delivery (FD), which could reach a market value of 1510 billion dollars by 2027, could raise significant sustainability concerns, especially in terms of the social impact related to the expansion of the gig economy. This study, therefore, aims to analyze the social sustainability of the FD, taking Italy as a case study. The results could be a baseline to suggest practices that could promote a more socially responsible FD sector. Methods Social life cycle assessment (S-LCA) was used, following the guidelines of the Product Social Impact Life Cycle Assessment (PSILCA) and considering four categories of stakeholders (workers, value chain actors, society, and local community), 11 risk categories, and 13 subcategories, mainly based on both the availability of data and their adherence to the objectives of the study and FD. Results and discussion The main risks are associated with low wages, improper working hours, high accidentality, and approximation in food handling. Specifically, the wages of riders, 23% of whom are migrants, are just 14% above the poverty line in Italy and 67% below the median income. With 30-h work weeks, moreover, riders may face high risks of economic vulnerability. Stressful working conditions and the absence of mandatory protective equipment have resulted in 17 fatalities × 100,000 workers and 25 accidents × 1000 workers, which could generate a medium risk that violations of labor laws will occur. All this is also due to the low unionization in the Italian FD. Finally, results also show a flaw in food safety, as riders are not required to have HACCP and ATP attestation. Conclusions Italian legislation and the business models of FD companies are still shown to be insufficient to guarantee the fairness of protections for riders, which are substantiated by low wages, high accident rates, poor union rights, and improper working hours. In addition, doubts are raised about the hygiene of containers carrying food during transport, as they could induce a potential microbiological health risk for consumers, especially related to food handling during transport.