Work with environmental values and quality assurance has always been a natural part of life at Leksands Knäckebröd, and we are continuously developing these aspects. Everyone in the company is involved in our environmental work.

We aim to become fully carbon-neutral in the future, and have already taken major steps towards this. We use only green electricity and we recycle the heat from the ovens to heat the premises and water. We have been doing this since the beginning of the 1950s. We also want to reduce transport to a minimum. Furthermore, we give priority to locally produced rye from Dalarna. 
All employees at Leksands Knäckebröd work to ensure that the crispbread maintains the highest quality - from the ingredients to the finished product.

We use only the highest quality ingredients: wholegrain rye from Sweden, fresh water from our own spring, yeast and salt. Our bakers have a genuine passion for traditional crispbread, and make sure that the bread is of the highest quality, with the taste that is the result of using the old family recipes.



As early as 1997, Leksands Knäckebröd received environmental certification, and this means that we not only satisfy currently valid environmental legislation but also have designed our own environmental policy, which is regularly reviewed by an independent examiner. 
Our work with the environment permeates the complete company and involves all employees. 

Commitment and long-term planning have created several examples in which economic measures have led also to environmental improvements. Recycling and the use of local produce are characteristic components of the work with the environment at Leksands Knäckebröd.


Leksands Knäckebröd started to recycle energy in order to save money at the beginning of the 1950s, long before environmental issues had become a topic of debate. The environmental benefits were a welcome side effect, and this is the way it has continued since then.

It was as early as 1952 that Leksands Knäckebröd started to reuse the heat from the ovens to heat the premises. Today, we are fully self-sufficient for heat, except for the few days each year when we do not bake and the outdoor temperature is below -3°. A continuous endeavour to improve has led to us being able to bake 7,800 tonne of crispbread each year while saving more than 90% of our oil consumption and reducing our impact on the environment.

In the 1980s, we introduced a system in which hot tap water is heated by recycled energy from the air compressors. Since the beginning of the 2000s, 95% of the excess heat from the air compressors is used to heat the premises and tap water. It is our aim to become completely free of a dependence on oil.



We only use Swedish rye, and we aim for it to be produced and supplied by local growers. We want to reduce to a minimum the transport distances, and will therefore purchase ever-increasing amounts of rye from local producers in Dalarna. Around 20% of our rye will come from local producers this year.