In The news

Cambrian Innovation Announces New Partnership with Domaine Chandon California

Luxury goods conglomerate selects EcoVolt Reactor to treat process water Boston, MA — January 23, 2018 — Cambrian Innovation, a commercial provider of distributed wastewater treatment and resource recovery solutions, today announced a new partnership with Domaine Chandon California, a part of LVMH Moët Hennessy Louis Vuitton SE (LVMH). Cambrian’s EcoVolt Reactor will expand upon… View Article

Talk Clean to Me Podcast

Certain industries, like brewing beer and wine making, use a lot of water. Like a lot. A lot a lot. And what do brewers do with the contaminated wastewater afterwards? They can’t just pour it down the drain, but if they are savvy, they will give Cambrian Innovation a call. Cambrian has a process of treating water cheaply and effectively while creating biogas for energy as a bi-product. In fact, some of those brewers are even reusing their water to make more beer! Join William, Claire, and us to discuss taking water resources full-cycle.

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There’s a Bacteria for That


“There’s an app for that.” Get ready for a cutting-edge twist on this common phrase. In the life sciences, researchers in the field of synthetic biology are engineering microbes to execute specific tasks, like diagnosing gut inflammation, purifying dirty water, and cleaning up oil spills. Here are five academic and commercial projects underway now that will make you want to add the term “designer bacteria” to your vocab.

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Cambrian Innovation Granted $100,000 from the USDA’s National Institute of Food and Agriculture (NIFA) for Agricultural Wastewater Treatment & Water Reuse

BOSTON, MA – November 10, 2017 – Cambrian Innovation today announced a Phase I project with the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) to validate a high-solids wastewater treatment and water reuse system, which will address water and energy challenges associated with livestock operations in the dairy industry. Though there… View Article

Wastewater Beer’s Sobering Moral: Many Still Don’t Understand Recycled Water

Food & Wine

And so, as Stone’s efforts prove, the battle for normalization is still being fought. Luckily, plenty of brewers are willing to take up the cause. Last month, a pair of California breweries—Seismic Brewing and Barrel Brothers Brewing—teamed up with Boston’s Cambrian Innovation, a wastewater treatment services company, to try and convince drinkers of recycled water’s potability by using one of the oldest tricks in the book: a side-by-side taste test. The two breweries created otherwise identical beers, but one was made with tap water and the other was made with water recycled from the brewery. “While we don’t have exact numbers, the vast majority of people who tasted the beers preferred the recycled water brew over the city water brew,” Patrick Delves, Seismic’s Director of Sustainability and Logistics, tells me. “Many people could not tell any difference between the two beers. This point perfectly illustrates why we decided to do this collaboration brew in the first place: We are trying to show folks that recycled water is not only clean and safe to drink, but delicious as well.”

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