after 24 hours figure the inside is probably the same as if it were stored at room temperature. Here in the Philippines we run 3 to 4 hours a day on our generator to keep it cold. But not freezing. For longer term survival, you just learn to cook around what you have. In the US I would advise cans not a fridge. Here in the rural Philippines IT means few veggies and lots of rice and dried fish.
I have no experience with ice boxes...but you keep different foods in different places...even older refrigerators keep meat and cheese right under the ice.
for off grid refrigeration, try a kerosene run refrigerator.
You can store stews for a few days at room temperature if you reboil it daily and keep it air tight. My Filipino husband kept his stews for 5 days like this in a heavy dutch oven with a heavy lid. I refused to eat it after day 3 but he never got sick.
Thanks for your reply. Pease porridge hot, pease porridge cold, pease porridge in the pot, NINE DAYS OLD! Guess they did that in London, too!
I have also heard about people who were in remote areas who used their pressure cooker as storage....cooked the stew, then put it under pressure until the next day. Sounds like a good idea.