But a few years ago, the family who own the establishment made sure they got in at the ground level of sustainable upkeep, with Almaverde as the latest iteration of those goals.
Last spring I went to see Almaverde for myself, relishing in the chance to touch the soil, taste tomatoes off the vine, speak with the head agronomist and sit at restaurant tables while world-class chefs served me salads made from their own crops.
Carly looked breathtaking in sheer lace gown with a mermaid cut while Evan was dapper in a grey suit.
Staying there Vidanta Nuevo Vallarta resort has a range of accommodation options.
From $350 (£260) for a master room with two double beds, room only.
Among the couple's guests were Bachelor alums Nick Viall with fiance Vanessa Grimaldi, as well as host Chris Harrison who officiated the ceremony.
The tropical nuptials took place in a lush courtyard which overlooked the beach and was surrounded by the natural flora of the area.
While this is by no means the first sustainable farm-to-table operation in Mexico, nothing has been done on this scale before.
Vidanta is a huge operation – the kind of place that would normally be considered a drain on resources.
With Almaverde, the resort is learning that sustainability and taste go hand in hand; its chefs can work with the agricultural engineers to build an exciting and fresh menu, while reducing the hotels’ overall carbon footprint.
While weather can be temperamental and natural disasters are worryingly frequent, Vidanta has suppliers on call to order from should the need arise.
By the end of the year, Vidanta projects it will have upped this to 80 varieties.
“For chefs to have their own vegetable garden has been a very important project,” says Iriarte, who has 29 years of experience in the hotel and restaurant industry.
“He has regular conversations with the head agronomist [Ruiz] regarding harvest schedules to plan what will need to be supplied by third parties, if anything,” says Wiedemann.