Later this year, I’ll be heading south to Mexico’s Riviera Maya, and I’d be lying if I didn’t say that the greenhouse-to-table dining of El Dorado Royale wasn’t luring me from my originally-booked escape.

The spa resort, which is one of eight area properties by Karisma, is an adults-only getaway that boasts a “gourmet inclusive” experience, courtesy of the hotel’s new 14-room, 70,000-square-foot greenhouse.  Yes, I said 70,000 square feet. Now in its fourth harvest, the expansive greenhouse produces an array of organic herbs and vegetables used at El Dorado Royale and its sister properties. It’s part of the “greenhouse-to-table” initiative undertaken by Karisma, similar to the popular farm-to-table restaurants that have sprouted in urban hubs cross the nation.

The idea is simple: fresh, local, sustainable food within hand’s reach.  While the bulk of greenhouse space is devoted to tomatoes, other vegetables like cucumbers, bell peppers and chilies–and herbs like mint, cilantro, and basil–are grown, taking advantage of the ability to extend seasons as needed through greenhouse cooling.  By planting and harvesting the crops right at the resort, emissions that would have been created through transportation are significantly reduced. In tandem with the on-site greenhouse, eco efforts like tree planting, recycling and the use of solar heated water contribute to the overall environmental impact.

And for guests, the sweetest treat might not come elegantly plated on fine china. During a stay at El Dorado Royale, visitors can participate in educational greenhouse tours that allow for planting activities, cooking seminars highlighting the organic and hydroponic greenhouse processes, and tastings of fresh-off-the-vine picks.