Making "sustainable food" actually sustainable

People who use the word "sustainable" to describe products that don't work as well as their supposedly "unsustainable" counterparts at a much higher cost, don't really know the meaning of the word.

It's heartening then that there are some real innovations (not "innovations") being funded by VCs. Gigaom takes a look at the "budding food innovation movement" in Silicon Valley:

The real reason that Beyond Eggs could eventually catch on is because it’s not striving to be an eco or vegan product. It will be about 19 percent cheaper than using eggs, will last longer on the shelf than eggs, is safer to use than eggs, and is better for you than eggs. Then there’s all of the feel good aspects — the poor environmental and inhumane conditions of the egg industry, and the reduced carbon emissions by decreasing the amount of feed (mostly corn and soy) that goes to chickens. But all of those won’t matter if the products don’t pass Tetrick’s “Dad Twinkie” test: in theory deliver a twinkie that’s cheaper and better for you, but that tastes exactly the same.