That also assumes that people can actually cook.
This is something that I've never been able to understand, most people in Canada and US don't take any effort to learn how to cook. It takes 10-15 minutes of Googling or Youtube-ing to learn how to make simple meals like rice, chicken, vegetable soup etc. Very little preparation. All this is still available. I usually bake whole chicken (few minutes to cut/peel the skin, set oven timer to 15 min @450F + 24min per pound @375F), then freeze as it takes more than 10 days to consume when alternating with baked salmon. Chicken changes the texture after defrosting (splitting into fibers, for lack of better word), this doesn't affect taste or nutritional value. Baked salmon doesn't change after defrosting. I don't use pasta, very little nutritional value.
And then, there are Chinese/Thai/Viet deliveries, but I would have to get really sick or unable to get my usual items from the store, before going this route. Poor quality ingredients and too much fat - a common situation for low-tier restaurants regardless of ethnicity. You can do better than that, people.
For occasional blackouts there is a camping stove, one green Coleman cylinder will last several days. Only had a chance to use it once in 5 years, power was restored before I finished my dinner. Losing power to the fridge would be a disaster, but so far blackouts have been short-lasting, not enough time to raise the temperature. And flashlight and candles for light - can't have a generator in high-rise building.
Meanwhile, past week here in Canada has been terrifying:
https://www.canada.ca/en/public-health/services/diseases/2019-novel-coronavirus-infection.html#a1.
Scroll down to Curve -
https://www.canada.ca/en/public-hea...virus-infection/health-professionals.html#epi - the latest week is not on the graph yet, but you can see the number in the table. It dropped from 60 to 30 (somehow), and then went to 250.
This could take long. 1918 Spanish Flu epidemic in the US came in 3 waves and lasted 14 months total.