Both suppliers and catering contractors are responsible for ensuring a more sustainable future for UK farmers, according to speakers at a national suppliers conference.
Sarah Gray, technical manager at Compass, said catering companies were at the mercy of decisions made by food buyers.
But others suggested caterers should guide their choices by controlling the food supplies available to them.
Tim Finney, managing director of Eastbrook Farm Organic Meat, and conference chair, said caterers could be accused of taking an overly passive role.
They should be putting pressure on those in charge of procurement in the public sector to opt for produce that is increasingly locally produced, organic, Fairtrade compliant and sustainable, he claimed.
Meanwhile, Arnaud Unvois, purchasing manager for French company Sodexho, said prospective suppliers had a role to play in clarifying their unique selling point to catering companies to make them better able to approach their clients.
Gray agreed, adding that producers should collaborate forming regional groups or virtual enterprise networks (VENs) in order to have a chance of landing larger contracts.
A spokesman for 3663 said suppliers should also promote their regional produce actively to inform people of seasonal, local varieties in order to create a public demand for them.
Sodexho made the headlines this week with the announcement that it will refuse to bid for future school contracts unless more money is spent on ingredients.
While French children receive well-balanced four course meals costing about £1.10 each, most UK pupils continue to eat highly processed dinners costing only 37p a head.
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