Food Delivery in Extreme Heat: New Risks Between Rider Health and Delivery Economics

Extreme heat is creating a new issue in the food delivery sector, not only regarding worker health but also in how delivery operations are managed. The heat measures implemented by the Lazio Region of Italy on May 25, 2026, prohibit certain outdoor activities between 12:30 and 16:00 on days when the Worklimate system indicates "high risk" for workers exposed to the sun during intense physical activity, until September 15, 2026. The regulation covers workers delivering goods on behalf of others using bicycles or two-wheeled motor vehicles, as well as agricultural, construction, and some logistics activities.

The problem for riders is the economic consequence of the safety measure. Examples reported by Gambero Rosso indicate that some delivery workers express that their daily earnings significantly drop when they stop working during the hottest hours of the day. The report mentions rider examples earning approximately 3–4 euros gross per delivery; however, this amount should not be considered a standard wage for the entire sector. The core issue in the content is that the hours that should not be worked for health reasons can also be significant time periods for orders and income.

This situation also broadens the responsibility of food delivery businesses. Simply leaving the rider with the option to "work" or "not work" during extreme heat may not be a sufficient operational policy. Order acceptance hours, algorithmic task distribution, performance incentives, shift planning, water and rest opportunities, and how to manage potential income loss must be evaluated together. In similar measures implemented in Milan in July 2026, platforms were asked to reduce or stop order assignments during high-risk hours and ensure that incentive systems do not encourage riders to work during risky hours.

The Italian Ministry of Health also lists limiting exposure to high temperatures, adequate fluid intake, and adjusting working environments according to temperature risk among the basic protective measures in the 2026 heat program. Therefore, this issue is not just a temporary delivery problem experienced in the summer months; it is a matter that requires a working model where occupational health and operational design are addressed together during periods of rising temperatures.

In our opinion: If the cost of occupational health measures in the food delivery model is left solely to the worker, the system may force the worker to choose between health and income. A more sustainable approach for platforms and businesses using delivery services would be to identify high-risk hours in advance, reduce order capacity accordingly, align performance incentives with safety rules, and consider potential losses in rider income as part of operational planning. For restaurants in Turkey, both those with their own courier teams and those working with third-party platforms, heat procedures, water and rest opportunities, shift hours, and delivery times can become a more visible part of occupational health plans.