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"'Mentally, you have to push through': Delivery riders' long hours, hot days
The Straits Times
|October 07, 2024
Food delivery rider Roger hates standing still, especially when it is hot. "If I stop moving, that's when the fatigue hits," he said.
The hotter weather is taking a toll on him mentally, he said. "If you keep getting orders, you'll forget all the tiredness," said Roger, 45, a full-time delivery rider for Deliveroo.
And he has to work harder these days just to make the same amount of money as a couple of years ago. He works 12 hours a day to make about $150 and earns about $3,000 a month to support his family.
"My wife works as well. If not, we really cannot survive," the father of two told The Straits Times.
Like other riders who spoke to ST for this report, he did not want to use his full name.
Every day, thousands of motorcycle delivery riders like Roger take to the streets to satisfy the nation's food cravings. The ultra-convenience of having anything from bubble tea to chicken rice, briyani and pizza delivered costs a few dollars. Peak times are lunch and dinner hours, and pretty much all day on Saturdays and Sundays.
But rising heat is making food delivery increasingly risky. Lower delivery fees, competition between food delivery companies and declining orders due to rising food prices translate into longer hours for motorcycle delivery riders to earn enough money.
Higher temperatures and longer hours of exposure to the heat can lead to fatigue and raise the risk of accidents - a major concern when motorcyclists are already among the most vulnerable groups on the road. Prolonged exposure and failure to get regular rest or drink enough water can also lead to kidney and heart illnesses.
Dr Mathew Mathews, head of the Social Lab at the Institute of Policy Studies (IPS) at NUS, said longer hours mean more heat exposure for riders. And that places them at greater risk of mishaps on the road.
"It is very evident that the longer a day that a rider works, there is a higher chance of accidents," he told ST.
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