I have learnt to unpack a few things here.
Firstly cooking from scratch is absolutely a life skill and nominally cheaper.
But food is also a class issue. Those with time to spare (ie rich) can indulge in for example "stuffing a mushroom" - Shirley Conran famously recanted twenty years of writing cookery lifestyle books exhorting women to become corden bleu cooks by saying life was to short to stuff a mushroom - and that is kind of my point.
I mean Gordon bloody Ramsey does not prepare food the way he tells you to in his cookbooks - it's too slow and inefficient.
All the recipies I love to cook - getting the temperature of the linguini just right before pouring over eggs and pecorino for carbonara for instance - is frankly, a nightmare nutrition wise (even if it's a hit kid wise) and a plate of chicken breast and five different veg and fruit for after is waaaay better - but how many recipients books will do that, how many blog posts extoll boiled peas.
Maybe we would learn from the staff of life - Bread. In the first weeks of lockdown, flour vanished from shelves - obviously because of a shortage but mostly because flour was diverted from domestic use to go to actual bakers and factories who could efficiently mass produce the staple of life that was then shipped to our supermarket shelves to eat. Yes there were bakers running triple shifts, logistic planners sleeping in the office and HVV drivers going every which way. But in the end feeding millions is like Gorden Ramsey says - if you do it like the instagram post says, you are doing it wrong