We regularly store fresh and cooked food outdoors depending on the season.
We live in the Finger Lakes region of NYS and during the winter the outside temps are usually below 40'F.
Often times weeks will go by when the temps are well below 32'F.
After a "Big Shop" we will leave bread and fresh veggies in a cooler out on the deck. Doing a big shop entails a 45 minute drive each way.
Often after making a big batch of chili, soup, stew, lasagna,etc. the BIG pot or tray will move into the gas grill for a few days as we peck away at it. Sometimes we will freeze portions, but we also "survive" on an easy to reheat leftover for a few days.
We are very rural and have the outdoor space,I wonder about more urban folks and other hicks....