I used to travel a lot for work pre-COVID; it was often hotels and there'd be a new assortment of kettle + fridge + possibly microwave + sometimes a limited kitchen (and sometimes none of the above) every time. If you have no fridge where you're living. the trickiest part can be buying “just enough for one meal” of things that need to be refrigerated.
One of my “no fridge” kettle-cooking stand-bys when travelling for work is gnocci (box or package, not the fresh kind). It doesn’t need to be refrigerated, cooks through quickly (2-3 minutes directly in the kettle with water), add a few spoonfuls of jarred pesto and let the hot gnocchi heat the sauce.
I’ve also cooked cherry tomatoes, various veggies, fresh pasta, eggs (boiled), and hot dogs (any pre-cooked sausage would work) directly in the kettle in just water with minimal mess.
If your kettle has a wide opening, you can also put a tin in and cover it with water and boil - I like the small one-serving ones, and make sure to get flip-top if you don’t have a can opener. Corn, baked beans, chilli, ratatouille all work well. If the kettle’s large enough, you could also heat prepared foods that come in plastic sachets - e.g., flavoured rice, Indian dishes from (e.g.) Soul, or the various chilis, curries, bean and lentil dishes etc. from Merchant Gourmet, Heinz Creations, etc. Just put the whole thing in unopened, with enough water to cover as it boils.
Hard cheese will keep a few days unrefrigerated - things like parmesan or aged asiago do best.
If you eat meat, consider jerky or dried sausage-type things that don’t need to be refrigerated. And of course nuts, crackers, dried fruit, etc.
Most fresh veg will go slimy quickly if left out but peppers, tomatoes, and avocados are OK for a few days.
Fresh soups that are meant to be served cold (e.g. gazpacho) are easy, if you can find single-serving containers.
Zip-lock bags are useful to keep everything separated, fresh, and easily visible.