Sustainable successes in third-party food delivery operations in the digital platform era

Abstract

In the digital era, third-party food delivery operations are very popular all around the world. However, to achieve a sustainable operation for food delivery businesses is a challenging issue. Motivated by the fact that there is a lack of consolidated view towards the topic in the literature, we conduct a systematic literature review to identify how to achieve a sustainable operation for third-party food delivery and highlight the recent advances in this important area with the discussion of real-world practices. In this study, first, we review the relevant literature and apply the triple bottom line (TBL) framework to classify prior studies into economic sustainability, social sustainability, environmental sustainability, and multi-dimensional sustainability. We then identify three major research gaps, including inadequate investigation on the restaurant’s preferences and decisions, superficial understanding on the environmental performance, and limited examination on the multi-dimensional sustainability in the third-party food delivery operations. Finally, based on the reviewed literature and observed industrial practices, we propose five future areas that deserve an in-depth further investigation. They are namely applications of digital technologies, behaviors and decisions of the restaurants, risk management, TBL, and post-coronavirus pandemic.