The growth at all costs model also tends to treat things like hygiene standards as annoying red tape.
I remember seeing a journalist a few years ago demonstrating, tongue in cheek, how there is zero vetting of restaurents. He set up an account as a restaurent, put up a barbecue in front of his house on the same day and got an acquaintance to order from him. Driver showed up shortly afterwards to pick up the food (which had been dropped on the floor to make a point for the camera), no questions asked.
They're happy to run marketing campaigns about "Food Freedom" [1], but it seems like it's old "we're just a platform" selectively applied when it suits them.