When most people think about alcohol licences in New Zealand, they probably picture things like bar opening hours, noise complaints, or how close a bottle store is to a school. But there’s a growing connection between alcohol licensing and something you might not expect – environmental sustainability.
From rooftop bars in Wellington to vineyard festivals in Central Otago, the hospitality and alcohol industries are starting to feel the ripple effects of sustainability expectations.
What the Law Says (and Doesn’t Say)
The main law governing alcohol licensing—the Sale and Supply of Alcohol Act 2012 (SSAA)—doesn’t mention sustainability. Its focus is on reducing alcohol-related harm and ensuring communities have a say in how and where alcohol is sold.
However, when applying for a new licence, applicants are required to provide Planning Verification confirming their business complies with the Resource Management Act 1991 (RMA), which does prioritise environmental impact. Many businesses need resource consent or must demonstrate existing use rights before they can obtain a liquor licence—and that’s where environmental compliance becomes relevant.
For example, if you’re building a brewery or converting a warehouse into a wine bar, you’re likely to deal with both the RMA and the SSAA—so sustainability becomes part of the process, whether you realise it or not.
Real World Examples
This isn’t just theory—it’s already happening on the ground.
- Wellington’s Zero Waste Events Policy now requires large-scale events (which need a temporary alcohol licence) to have detailed waste management plans. Event organisers must show how much waste will be produced, how it will be minimised, and how actual volumes will be reported. If your beer tent can’t manage its rubbish, your licence may be at risk.
- In Queenstown, new hospitality developments are expected to align with the district’s Sustainable Growth Framework. That could mean everything from efficient heating systems to reducing vehicle traffic. If your venue isn’t part of the region’s clean, green future, it may struggle to get approval.
These aren’t isolated cases—they point to a national trend where councils, and increasingly communities, are linking alcohol-related activities with environmental outcomes.
What Smart Businesses Are Doing
Forward-thinking operators are getting ahead of the curve by embedding sustainability into their licensing strategy. That includes:
- Using recyclable or compostable packaging
- Installing low-energy appliances and lighting
- Implementing smart waste and recycling systems
- Partnering with local producers to reduce transport emissions
- Designing spaces that limit noise and light pollution
Some breweries and wineries—like Garage Project in Wellington or The Hunting Lodge Winery in Auckland—are already leading the way in low-waste operations and sustainable production. These aren’t just nice-to-haves—they can help build trust with councils, neighbours, and even reporting agencies.
Where things might be heading
With the RMA being replaced by the Planning Act and the Natural Environment Act, environmental concerns are only going to become more integrated into how land and business use is managed—including for alcohol outlets. While we may not see “green licensing” laws tomorrow, the trend is clear.
For now, environmental compliance may be a side door into the licensing conversation—but that door is swinging open wider every year.
In Short:
If you’re in the business of selling alcohol, now’s the time to look beyond the bar. Sustainability isn’t just good PR—it’s increasingly part of how your business will be judged by councils, communities, and the courts of public opinion.
