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Grief exists between the existential universal and the culturally specific. Questions related to how we best deal with grief in a contemporary clinical setting are not independent from its existential and transhistorical status. In the first part of our event, Sköld will pose fundamental questions about the ontological and ethical features of grief; what it is and how it constitutes and structures who we are. In Sköld’s perspective, grief can only be conceived of in the intersection between relationality and finitude. We grieve because we lose the one’s we love, and an elaboration of grief requires deeper understanding of these cornerstones of human existence. Drawing on phenomenological, psychoanalytic and deconstructivist frameworks, Sköld will discuss how a socio-ontological process of subjectification is inherently related to grief and loss. This theoretical corpus will be brought to life with reference to the personal narratives of his informants. In the second part, Lund will elaborate how grief, as a cornerstone of human existence, is also a fundamental feature of society and culture – we have built our society on the one’s before us. Based on this, he will discuss both how we might understand the current diagnosis as a manifestation of contemporary societal developments that tell us a great deal about ourselves and our relationship to our finitude. Finally, he will show how the troubled implementation process of the diagnosis in Denmark reveals that diagnoses are less guided by scientific progress and more by personal disagreements, professional discrepancies and economic interests.

Español: Objetivos: el objetivo del presente estudio fue examinar si al influir en la dinámica de elección de la comida y alterar la forma de cambiarla por una más saludable podrían aumentar las ventas de los refrigerios más nutritivos a los jóvenes que asisten a los comedores escolares de formación profesional.Materiales y métodos: se diseñó una intervención de alimentación saludable para los jóvenes en los comedores de 13 escuelas vocacionales. Los estudiantes que asistieron eran principalmente varones de entre 16 y 19 años. Se les ofreció un paquete de refrigerios saludables que antes no se brindaba. La intervención se enfocó en el acceso a alimentos más sanos usando dos estrategias de cambio ambiental. Se incrementó la importancia del paquete de refrigerios saludables y los jóvenes fueron reexpuestos a la opción más beneficiosa para la salud en más lugares. Los datos de las ventas se recolectaron antes y después de la prueba por el personal de la cafetería según un protocolo acordado con los administradores de los comedores.Resultados: los resultados mostraron que un número significativamente mayor de estudiantes eligió los refrigerios saludables, cuando se midió el seguimiento después de la intervención en comparación con la situación inicial. Las ventas de los refrigerios no saludables no cambiaron de manera significativa.English: Objectives: the aim of this study was to examine if influencing food choice dynamics by slightly altering the choice architecture by relocating and re-exposing the healthy option could increase sales of healthy snacks among young people in vocational school canteens.Materials and methods: a healthy eating intervention was developed for young people in canteens of 13 vocational schools. The subjects attending is mainly young men between 16 and 19 years of age. A healthy snack pack not previously offered was developed. The intervention targeted the access to healthy snacks using 2 environmental change strategies. Salience of the healthy snack pack was increased and customers were re-exposed to the healthy option more places. Sales data were collected pre/post test by canteen staff according to a protocol agreed with management canteens.Results: the results showed that significantly more students chose the healthy snacks when measured follow up after the intervention compared to baseline before. Sales of the unhealthy snacks did not change significantly. Objectives: the aim of this study was to examine if influencing food choice dynamics by slightly altering the choice architecture by relocating and re-exposing the healthy option could increase sales of healthy snacks among young people in vocational school canteens.Materials and methods: a healthy eating intervention was developed for young people in canteens of 13 vocational schools. The subjects attending is mainly young men between 16 and 19 years of age. A healthy snack pack not previously offered was developed. The intervention targeted the access to healthy snacks using 2 environmental change strategies. Salience of the healthy snack pack was increased and customers were re-exposed to the healthy option more places. Sales data were collected pre/post test by canteen staff according to a protocol agreed with management canteens.Results: the results showed that significantly more students chose the healthy snacks when measured follow up after the intervention compared to baseline before. Sales of the unhealthy snacks did not change significantly.