My understanding, and this could be completely off base...
All bottle conditioning does, besides carbonate the beer, is let the beer age.
So I believe if you let the beer sit in a secondary (or tertiary) for a while before you keg, you are achieving the same thing as if you put the beer in bottles.
I believe the "green" of kegged beer is do to greedy gus' putting the beer on tap before it ages.
Also- On the taste front, again, this could be a WAG (wild ass guess). I believe a properly aged beer not sugar carbed will not have quite the same taste to the discerning pallate. It will be a more "pure" taste since the sugar you add to prime the bottle usually isn't a malt. Personally, I cannot tell the difference since the amount you add to bottle is minimal. But I'm willing to bet the people who win homebrew contests do not use sugar to bottle.
Anxiously waiting to see responses to this to make sure I have it right in my head.