In this lesson, students learn about proper food storage techniques, highlighting the organization and positioning of various food items such as meats, fruits, and vegetables in the refrigerator to prevent spoilage and maintain quality. The instructor emphasizes the importance of keeping ethylene-producing fruits like apples separate from sensitive vegetables like broccoli to avoid spoilage. Practical tips are provided, including the use of humidity-controlled bins for greens and paper bags for mushrooms for optimal freshness.