Environment Management for Sustainability of Hallasan National Park in Jeju Island, Korea

Abstract

This study aims to propose sustainable environmental management for a national park. Recently, visitors to the national park have increased due to a rapid increase in demand for forest-based recreation. However, the integrity of the ecosystem in the park has been severely compromised or destroyed by visitors and their activities and has caused a loss of animal habitat and of plant species along with pollution, soil erosion at the summit, and waste problems. Therefore strategies for environmental-friendly park management practices are necessary. This study targets Hallasan National Park on Jeju Island, Korea. The sustainability of the park plays a significant role in environmental preservation of Jeju Island because the total area of the park is 4.5% of the whole island area. Many travelers visit the island, a tourist attraction in Korea, because it is easily accessible from major big cities of the Korean Peninsula, Japan, China, and Russia. As a result, environment management for sustainability of Hallasan National Park is to restrict the number of visitors and activities, to make strong regulations, and to plan strategy of environment-friendly awareness for visitors and residents.

Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential

“…Securing food was a major problem, especially when storms or famines cut inhabitants off from land for a long time. In addition, the lack of refrigeration facilities made storing food in the hot and humid summer months difficult, and leftover food was often kept fermented or dried [1,2]. Due to this local environment, Jeju Island's fermented foods are also unique compared to those of other regions: grain wine, fermented from field-grown grains with barley nuruk; Jeotgal, salted fish and shellfish; and Doenjang (soybean paste) and Ganjang (soy sauce), fermented soybeans.…”