When it comes to ordering in, the food itself is unlikely to be much of a danger, according to Stephen Morse, an epidemiologist at Columbia University.
Morse said the risk can be reduced for both parties if recipients ask that food be left outside the door—or, ideally, if restaurants mandate this practice to protect their employees.
“It’s the responsibility of the person ordering food to try as best they can to get a grip on that,” May wrote to me in an email.
The restaurant delivery person interacts with fewer people, lessening his or her individual risk, and the money you pay for the food goes toward keeping a restaurant’s staff employed through a crisis.
In Wuhan, local delivery drivers were the city’s lifeline during a lockdown that made venturing out for fresh food difficult.

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