Boing Boing picked up on an article in TIME magazine about food and sustainability.

The article essentially retells Michal Pollan’s Omnivore’s Dilemma story about the hidden costs for workers, health, and environment of mass-produced cheap food and cites some companies that are starting to look for healthier and more sustainably produced ingredients.

Does this mean that the food and sustainability discussion finally goes mainstream?

How willing are consumers to rethink the way they shop for — and eat — food? For most people, price will remain the biggest obstacle.