Developing new strategies to reduce food waste is one of the most important challenges for maintaining public health. Drying is an effective method for environmental management. In this paper, mathematical modeling of food waste in cabinet dryers with conventional trays is presented.  The drying of food waste was tested at three different temperatures (50, 60, and 70°C) and three different air velocities (1, 1.5, and 2 m/s) with a thickness of 3 cm. Seven models for drying were fitted using the experimental data. To effectively depict the drying behavior of food waste, the most appropriate model was chosen. To assess the accuracy of the fit, the values of the coefficient of determination (R2), the sum of squared absolute error (SSE), and the root mean square error (RMSE) were taken into consideration. The findings demonstrated that the Logarithmic and Page models were the best options for describing the drying of food waste.