Restaurateurs forced to actively confront environmental issues P2 of 2

Roger Berkowitz, president and chief executive of the 26-unit Legal Sea Foods restaurant chain, has a similar perspective on seafood welfare in his roles as an advocate for environmentally conscious fishing practices and as a presidential appointee to the U.S. Commission on Ocean Policy. Rather than viewing seafood as a commodity, Berkowitz says, he accounts for his Boston-based chain's main menu item as a specialty ingredient. For that reason, 'we promote more day-boat fisheries, usually haul-and-line [operations]. They're inefficient but offer a higher-quality product that's no longer considered a commodity,' he says.