外送平台取餐方式對碳排放量影響之探討—以 Foodpanda 為例

Abstract

隨著COVID-19疫情帶動宅經濟發展，外送服務已成為台灣民眾日常飲食的重要選擇，線上餐飲外送平台的市場規模亦隨之迅速成長。然而，外送平台營運模式高度仰賴即時配送，外送員所使用之運具多屬於高頻次、高里程行駛的類型，便利性的背後實則隱含對環境永續之潛在衝擊。因此，鑒於外送服務所衍生之碳排放議題逐漸受到關注，而目前針對台灣外送產業之永續影響的量化研究仍屬有限，故本研究旨在探討外送平台不同取餐方式，亦即外送服務及自取服務，如何影響餐點配送過程中所產生之碳排放量。

本研究以台灣主要外送平台Foodpanda為研究對象，採用聯合國政府間氣候變化專門委員會（IPCC）的「排放係數法」估算碳排放量，並分析相關參數變動（如交通工具、取餐方式改變）對碳排放結果之影響。研究目的在於提供外送平台推動低碳營運策略之決策依據，亦作為政府部門制定外送產業永續政策之參考。

研究結果顯示，自取模式之平均碳排放量明顯低於外送模式，僅約為外送訂單碳排之五分之一。然而，目前國內仍以外送服務作為主要的取餐方式，且外送員普遍使用燃油機車進行配送，碳排強度較高。針對碳排相關參數之敏感度分析發現，若提升外送員使用電動機車遞送之比例，或鼓勵民眾選擇短程之自取服務，且自取時採用低碳運具（如電動機車、步行、自行車），皆可有效降低整體碳排放量。

Driven by the COVID-19 pandemic and the rise of the “Stay-at-Home Economy”, food delivery service has become an integral part of daily life in Taiwan, with platforms like Foodpanda experiencing rapid growth. However, the delivery model relies heavily on real-time logistics using high-frequency, high-mileage vehicles, raising sustainability concerns due to increased carbon emissions.

This study examines the carbon emissions generated from two food acquisition methods—delivery and pick-up—using Foodpanda as a case study. Based on the IPCC’s emission factor method, the study estimates emissions by incorporating variables such as transport mode and distance, and further assess the impact of changes in key parameters.

Results show that pick-up produces significantly lower emissions—only one-fifth of delivery orders on average. Nevertheless, delivery remains the dominant food acquisition method in Taiwan, with most riders using gasoline scooters. Sensitivity analysis indicates that promoting electric scooters among riders and encouraging low-carbon pick-up methods, such as walking or biking, can effectively reduce total emissions.