Well, I’m no engineer, but I think that any benefits you’d see from simply putting down a layer of aluminum foil would be offset by the cost of that same foil.
What you’re dealing with here isn’t just heat transfer, but heat buildup. Aluminum foil can sheild, somewhat, against the heat, but once there’s enough of it there, you’re gonna feel it anyway. This is why you can cook something that’s wrapped in aluminum foil; it’s not some miracle insulation, it’s just metal.
So, while the aluminum may prevent/absorb/dissipate some of the heat, you’ve STILL got this hot light heating up the whole cabinet, and that’s gonna start to build up.
The best solution, I think, would be to do as jayjay said… try to remove the heat source. You may want someone knowledgable to do this, as electricity can be quite dangerous. But MOST of the heat from a flourescent light comes from the ballast (heavy metal thingy inside) and not the bulb, so you could potentially move that and keep the light where you need it. The remaining heat from the bulb will pretty much dissipate in a relatively well-ventilated housing, so your cabinets would be fine.
Alternately, you may try insulating the area between the light and the cabinet. I’d suggest removing the light, putting a piece of insulation on the bottom of the cabinet, then mounting the light to that. You’re still going to get a heated cabinet, but the insulation will reduce the heat flow somewhat, and maybe it will stay cool enough to protect your food.
Of course, if you’ve got a heat source underneath a closed container, anything in that container is going to be subject to heat. If this stuff is food, that’s probably not a good thing, unless the food is preserved or otherwise heat-resistant.
So, third option: Use that cabinet for something else. Either non-foods, maybe use that area for storing plates or glasses or something, or non-perishables. Dry goods like cereals and crackers and stuff usually withstand heat pretty well; fresh wet foods like fruits and vegetables are rather vulnerable to heat. Select foods that you could leave in the trunk of your car for a month, and keep those in there.
Fourth, and least reasonable, solution: Air Conditioning. Get a tiny little AC unit installed in your cabinet to keep your food cool. Crank it up enough, and you got an extra fridge! q;}