Food couriers are in demand in the corona crisis like never before. But under what conditions do they actually work?
Philip Fleischmann is sitting in a hip café in Zurich’s 3rd district. He is wearing polyester training pants and cycling shoes with a click system. It is the end of February. We can still meet here. The lockdown, if anything, is still nothing more than a drawer plan by the Federal Council. But Fleischmann already looks exhausted today. His business is booming, he has worked every day for the past eleven days.