There’s a vast array of options for what you can do with food. The down and dirty fast way of keeping food around is to simply dry as much as you can and chuck it in a root cellar. Root cellars are typically the best solution wherever possible, simply because it offers maximum space and a fair temperature regulation. If it lasts 2+ seasons, it can go in a root cellar for ages. I have 3 of these right now, mostly for sorting purposes.
Fridges/Freezers major drawback isn’t just the infrastructure needed to power them around the clock, but their limited space. This is actually the MOST amount of time you can blow over food preservation, because of all the mechanics work that needs to go into power grids and the storage array. For all that, you get a LOT less capacity than a root cellar, but you can freeze things year round if you can keep the power up. Freezers are great on RV vehicles because you can pack in meals for the road, and at base, I have two that I use exclusively for storing unprocessed meats, fats, and lard. I have 3 fridges that I use for day-to-day meal stocking and keeping opened containers (such as jam and imitation peanutbutter) and fresh fruits & veggies that I wasn’t planning on preserving right away.
vac-sealing/canning/jars offers the most space overall, since you can just chuck the supply in a back corner somewhere and forget about them 'till winter. I throw the MRE’s and other ‘prevents spoiling’ stuff back there for that purpose. you want to jar/can fast-spoiling ingredients like Red Sauce to keep them as long as possible, so you can make pasta or pizzas whenever, which can offer better nutritional spreads and ‘cheaper’ calories from flour products. If it keeps for less than a season, I huck it in the fridge, and if it looks like it’s taking up a lot of space or not being used, I figure out how I’m going to preserve it (usually via a smoking rack)