代寫-使用送貨服務的好處

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11/11/2019

本文講的是使用送貨服務的好處,在他們的研究工作中,來自華盛頓大學的工程師能夠確定,使用送貨服務比個人旅行更理想(Ma, 2013)。這背後的原因是,當使用送貨服務時,它的效果是減少了至少一半的碳排放,相比於個人出行。特定街區的顧客群越多,在碳排放方面的節約就越多。人們發現,更多的消費者有可能有更廣泛的選擇,主要是因為越來越多的餐館越來越多地滿足顧客的送貨需求(Ma, 2013)。本篇代寫文章由美國論文通AssignmentPass輔導網整理,供大家參考閱讀。

In their research work, engineers from the University of Washington were able to establish that it would be more optimal to use a delivery service as opposed to that of an individual trip (Ma, 2013). The reasoning behind this was that when a delivery service was used, it had the effect of reducing the carbon emissions by at least half as compared to when an individual made the trip. The more the clusters of customers in certain neighbourhoods, the more will be the savings in terms of carbon emissions. It was identified that it was possible for more consumers to have a wider selection of choices mainly because of how more restaurants increasingly cater to customers needing a delivery (Ma, 2013).
While some concerns are raised on how much good it does to the active state of the customer, their health and more when it comes to having food delivered, it is in fact a well-established fact in research that there is better carbon emission reduction because of these form of combined deliveries (Weber and Matthews, 2008). This again raised the question of how much of reduction was achievable. While use of delivery services in itself reduces carbon emission and controlled fuel wastage to a certain point, it is argued that optimization of such services is what creates better carbon emissions reductions (Wang et al., 2013). Hence, there is a need to search for optimized delivery services at this point.
Research and industry reports on focusing on optimized delivery do concentrated on smart routing systems. In fact, the automatization of selection of smart routing has its roots in extensions of human capabilities (Wognum et al., 2011). Small neighbourhood restaurants focused on delivery systems where some streets were covered, or delivery was restricted to within 3 miles etc. (Wang et al., 2013). However, over time as some flexibility needed to be introduced with respect to distance, the food chains had to both consider supply lengths and the optimized way to deliver it. In this context, the industry reports on how smart routing systems were made use of in order to reduce supply chain lengths, mainly with respect to product deliveries, and minimize the use of energy and maximize the use of whatever resources that food industry had.
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