The Importance of Regulation in Food Delivery

It’s been more than 100 years since Upton Sinclair’s book The Jungle hit shelves. Since then, most consumers feel relatively comfortable and safe with current food standards; however, as consumer habits continue to evolve, with more food being purchased online and distributed through a network of unknown entities, the bad news is that we are not out of the jungle yet. About 48 million people in the U.S. (one in six) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to recent data from CDC.

The last mile of food delivery could prove to be one of the most dangerous unless some real changes are made. Currently, around 60% of Americans order takeout or delivery at least once a week. There is no sign of a slowdown in online ordering; it’s growing 300% faster than in-house dining. And they want it fast, faster, fastest: 33% of consumers say they would pay a higher fee for faster delivery.

When you combine this online growth with a high demand for speed, a thick jungle of food consumption dangers lies ahead.

Innovation without Regulation

The COVID-19 pandemic demanded innovation and rapid acceleration from last mile food delivery options. Consumers prioritized safety over all else and looked for options that allowed them to avoid crowded grocery stores and restaurants. Distanced drop-offs and fast home delivery options became the norm for many consumers.

This rapid innovation existed in a vacuum, however, without government regulations. A gap was created between social distancing safety and food consumption safety. While cooked food models are relatively safe, groceries and meal kits face large risks around refrigeration and contamination. Food shipped directly to consumer homes needs to stay at a safe temperature to prevent the growth of germs that could cause serious illness. This includes mail-order food and subscription meal kits, according to the CDC.

Risk Factors

Currently, there are many factors that could lead to food safety failures. The most basic of these are human error, limited professional equipment, and a gap in training programs. While intentions may be good, a lack of knowledge around contamination and cold-chain management could put individuals who rely on last mile delivery at risk.

The reliance of many local last mile programs on gig workers increases risk. Average, untrained people looking to supplement their income could unintentionally cross-contaminate groceries. For example, accidental placement of raw fish or meat alongside vulnerable raw produce items, or even simple mix-ups for those with food allergies, could be deadly.

Now, as COVID-19 cases wane and we are in a safer environment, businesses must take a moment to evaluate their last mile delivery structures and prioritize beyond distance drop-offs and fast home delivery.

Keep Ahead of the Curve

Innovation is typically driven by one of two things: consumer demand or litigation. Life during the COVID-19 pandemic saw innovation by way of consumer demand; however, the risks listed above could force demand by way of litigation if businesses are not proactive. Rather than wait for these events to happen, some companies are choosing to innovate ahead of the curve and solve problems before they arise.

A strong example of this type of problem solving comes from Japanese logistics company Yamato Holdings. The company wanted to reduce last mile delivery risks to build trust in the industry, grow the market, and expand its business globally. Yamato Holdings partnered with BSI to develop a food delivery standard, known commonly as a Publicly Available Specification (PAS), for their company to follow. The fast-track standard establishes best practice in refrigerated delivery services, bringing benefits for both businesses and consumers.